Strawberry Carpaccio with Balsamic Syrup and Vanilla Creme

Denmark has a relative cool growing season compared to other countries such as Spain and Italy, and that means our strawberries grow slowly. We do not have hours and hours of sunshine and high temeperatures which helps fruits and vegetables to ripen quicker. We do have, however, long cool evenings where the sun sets around  ten or eleven. Temperatue definitely has influence on the growing process and the plants of the North use longer time to ripen. Therefore, we have some of the best strawberries in the world. Unfortunataely, the season for strawberries is short and intense.  

Strawberry Carpaccio with Balsamic Syrup and Vanilla Creme

½ cup balsamic vinegar

2 tsp. sugar

1 tsp. lemon juice

1½ lb. sterawberries, hulled and sliced

Vanilla Creme:

½ cup heavy cream

2 tbsp. powder sugar

½ tsk. vanilla powder

1 oz, chocolate

To make the balsamic syrup, combine vinegar, sugar and lemon juice in a small pot and cook for 3 minutes. Let the syrup cool but don’t wait to long.

Arrange the strawberries on 4 plates and pour the balsamic syrup over.

Whisk cream with sugar and vanilla. Arrange spoonfuls of creme over strawberries and sprinkle with chocolate flakes. Posted by Lynn Andersen on July 5th, 2014 Posted in Desserts