Strawberries, Crumble and Lemon Balm Cream in a Jar
At Café RICARDO restaurants, we make the most of strawberry season by serving them finely diced, jellied and sliced. The fruits are topped with a crumble and lemon-balm-flavoured whipped cream….
Instructions
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1
In a bowl, combine the strawberries and sugar. Tightly seal with plastic wrap. Place the bowl over a pot of simmering water. Cook over low heat for 1 hour.
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2
Meanwhile, in a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
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3
Place a sieve over another bowl. Strain the strawberry mixture through the sieve, gently pressing the strawberries with the back of a ladle to extract as much juice as possible. You should obtain ½ cup (125 ml) of liquid. Compost the strawberries.
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4
Add the gelatin to the strawberry liquid and stir until dissolved. Divide the mixture among six 1-cup (250 ml) jars. Cover and refrigerate for 4 hours. The jelly will keep for 4 days in the refrigerator.
At Café RICARDO restaurants, we make the most of strawberry season by serving them finely diced, jellied and sliced. The fruits are topped with a crumble and lemon-balm-flavoured whipped cream. Created in collaboration with Fraîches du Québec, this recipe makes strawberries the stars on every level.
