This recipe was the surprise of this year’s strawberry season. I live not far from a few farms growing strawberries and and am quite spoiled by the quality of the local berries and their long growing season. Truth be told, I mostly just eat them for breakfast mixed with other berries. Of course I have made a tart or two, but when a friend handed me this recipe I knew I would give it a try.
When I first read the directions I was skeptical about the “lemon cream”. Would lemon juice, cream, sugar and a pinch of salt really come together to make a custard like dessert? Much to my surprise it did and the result was a luscious lemony cream that I could not seem to get my fill of. I tasted spoonful after spoonful until I decided I better stop and start assembling the parfaits.
Roasting the strawberries brings out their natural sweetness and they pair perfectly with the lemon cream. I discovered that the crunchy granola topping is also slightly addicting. The recipe makes more than you’ll need for the parfaits and the extra freezes well or you could use keep eating it as a snack!
Roasted Strawberries with Lemon Cream
3 cups heavy cream
1 1/4 cups sugar, divided
1/3 cup fresh lemon juice
1 cup gluten-free baking flour or regular all-purpose flour
5 tablespoons unsalted butter, room temperature, cut into pieces
1/4 cup (packed) light brown sugar
1 tablespoon finely chopped basil
1 teaspoon vanilla extract
3/4 cup granola
2 pounds strawberries, hulled, halved if large
1 teaspoon smoked sea salt or flaky sea salt
Torn mint and basil leaves (for serving)
Bring cream, 1 cup sugar, and a pinch of kosher salt to a gentle simmer in a medium saucepan over medium heat, stirring to dissolve sugar and salt. Cook 3 minutes. Remove from heat and whisk in lemon juice. Let cool slightly, then transfer to a medium bowl and press a sheet of plastic wrap directly onto surface (this will help prevent a skin from forming). Chill lemon cream until it has set up to a pudding-like consistency, at least 12 hours. One piece of advice-I think it’s better to divide and store the cream in to bowls-it fries up better this way.
Preheat oven to 325°F. Combine gluten-free flour, butter, brown sugar, basil, vanilla, and a pinch of kosher salt in a medium bowl. Using your fingers, work mixture until it comes together in small clumps. Scatter crumble on a large parchment-lined baking sheet. Bake until golden brown and slightly firm, 30–35 minutes. Let cool and break into smaller pieces. Mix in granola.
Increase oven temperature to 425°F. Toss strawberries, smoked salt, and remaining 1/4 cup sugar on a clean rimmed baking sheet to combine. Roast strawberries, tossing once, until they are juicy but still hold their shape, about 5 minutes. Let cool slightly.
Just before serving, assemble trifles by spooning alternating layers of lemon cream, roasted strawberries, and granola crumble into 8–12-oz. glasses or jars, dividing evenly. Top off with some mint and basil leaves.
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