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Strawberry “Marshmallows” with Toasted Almonds, Balsamic Vinegar

SERVES 12

  • 1 pint Fresh Strawberries – Blended and strained
  • ½ cup simple syrup
  • 1 thumb fresh ginger – grated and juiced – use only the juice
  • 3 Fresh Basil Leaves
  • 3 sheets gelatin or 1 teaspoon powdered gelatin – bloomed in cold water
  • 4 ounces slivered almonds
  • ½ cup balsamic vinegar
  • 1 tablespoon sugar

 

METHOD
Combine the strawberry puree in a pot with the simple syrup, fresh basil, and ginger juice and reduce by ½. Remove the basil leaves and discard. Whisk in the bloomed gelatin for 1 minute while the mixture is still warm. Place the mixture in a mixing bowl with a whisk and whisk over an ice bath for about 6 minutes or until the mixture is cool and has the consistency of whipped cream. Pour the mixture into a 9×13 container and freeze until needed. Cut into squares and serve. Toss the almonds with a little olive oil, salt and pepper and roast in the oven at 425 for 5 minutes or until light golden brown and aromatic. Combine the balsamic and sugar in a small sauce pot and reduce to a 1/4. Cool and reserve the balsamic for up to a week in an air tight container.

This is a light and delicious late spring snack or refresher between courses. They are so simple to make but have a really cool texture and bold flavor. Your friends will love them!