Saturday, October 2, 2010

Spring Strawberries with honey and vanilla, Moscato d’Asti granita and whipped cream

I am so sorry for not posting, but I have exams and I am busy studying. I’ll post again in …..2 weeks. So this is just a really quick post as well. So, I’m gonna give you the recipe for Spring Strawberries with honey and vanilla, Moscato d’Asti granita and whipped cream.

100ml honey
50ml water
1 vanilla bean
1kg sweet spring strawberries
250ml pure cream
For the grantia:
375ml Mosacto d’Asti
60g caster sugar
375ml water

You need to make the granita a day before you plan to serve it. Combine the Moscato, sugar and all the water in a bowl. Stir well to dissolve the sugar. Pour the mix into a tray. Put it in the freezer overnight to freeze solid. When the granita is required, simply scrape the mixture with a fork to form small ice crystals.

To make the syrup for the strawberries, place the honey, water and the split and scraped vanilla bean in a small pot. Bring the mix to the boil, stirring well. Place the syrup through a fine sieve. Allow the syrup to cool completely.

Hull the strawberries and place them in a bowl. Add the syrup and set aside to marinate for 30 minutes before serving. Whip the cream until soft peaks form and place in the fridge.
To serve, place the strawberries and some of the syrup in individual serving glasses. Add 2tbsp shaved granita and top with a dollop of whipped cream serve immediately.

Do take note that the grantia contains alcohol, so it is not suitable for young children. If you want to make it suitable for children, replace the Moscato d’Asti with strawberry juice.

1 comment:

  1. I am very interested in the article that you created. I am very interested in Korean food I hope someday I can make it yourself