On the Menu: Strawberries and Cream
A yummy, fresh dessert, reminiscent of summers in the European countryside. Quick and easy to make, it's a staple sweet summer treat for us after a day in the sun.
Each Thursday this column is bringing you a new recipe to try. At MJANE we love good food. Whether it’s a dinner dish, cocktail, or desert, we hope you love the recipe of the week as much as we do. Try it out over the weekend, or sketch it in to your weekly meal plan. We hope it adds quality and depth into your cooking routine, and elevates a typical meal time, bringing satisfaction to the soul.
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Strawberries and Cream
A yummy, fresh dessert, reminiscent of summers in the European countryside. Quick and easy to make, it's a staple sweet summer treat for us after a day in the sun.
Ingredients:
- Fresh organic strawberries - 1 pint
- Fresh basil - 5 leaves
- Cane sugar - 2 tablespoons
- Heavy cream - 1 cup
Directions:
First, wash the strawberries. Cut the tops off, then cut the strawberry into fourths. Place in a bowl.
Next, chop the fresh basil. We like to chop it a bit more roughly, but size is really preference. Toss the basil in with the strawberries.
Then, sprinkle the cane sugar on top of your basil and strawberries. Start with one tablespoon. More can be added later if you would like it to be more sweet.
Lastly, pour the cream into the bowl over the mixture. Pour until just the bottom is submerged, you may not need a full cup. If you prefer more, you can always add!
Serve and enjoy!
