One More Topping for Strawberries The New York Times

One More Topping for Strawberries
The New York Times

Bittman makes a good point in today's Times dining section. Strawberries are best left alone when it comes to dessert, which is why we see shortcake and Eton Mess—where fresh strawberries are allowed to be themselves, sliced and added with minor intervention. Read on for another topping (in case you're tired of shortcake). It's not whipped cream...

It's a simple but slightly punched up custard, an almond-flavored créme anglaise. The recipe reminded us of making one of our favorite ice cream bases that is steeped with almonds; you infuse the custard with toasted almond flavor, then strain out the bits and pour the smooth cream over fresh strawberries.

Doesn't that sound good? Definitely better than Cool Whip.

• Get the recipe: Fresh Strawberries with Almond Créme Anglaise, from The New York Times

(Image: Flickr member riza, licensed for use under Creative Commons)

Comments (3)

I made this Monday night. After seeing it Sunday thats all I thought about. On top of being ridiculously simply and quick, it was REALLY REALLY GOOD!

posted by shayna on June 3rd 2009 at 9:09am
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This sounds like something from my cookbook of traditional Irish recipes.

posted by Niamh on June 3rd 2009 at 9:24am
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Sounds delicious. Last week (at a lovely restaurant in Portland, OR) I tried strawberries paired with Roquefort mousse. Amazing. I don't often think of strawberries being paired with something on the savory side, but it worked really well.

posted by FullGTilt on June 3rd 2009 at 11:45am
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