Day 9

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Salty Sweet Strawberry Crisp with Lazy Basil Ice Cream

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Wow, this dessert is seriously nailing it and it’s also amazing to be cooking in a beautiful kitchen at the house my family is renting on Canandaigua lake (will post pictures tomorrow).

Using Ritz crackers and almonds for the topping made for an unbelievable crunch. Additionally the strawberries get extremely hot and make for a gooey warm sauce that ends up boiling all over everything (AMAZING). I love the little ramekins I used to bake and dish the dessert. It makes for awesome presentation and easy/portioned eating.

Adding basil to soy ice cream made for an extremely fresh topping that ends up melting its way into the dessert as you eat. Also, out of everyone who tried the dessert, not one person noticed any difference in the taste of the soy ice cream. I guess basil and strawberry goo does the trick.

I’d have to say… Strawberries are definitely the most used ingredient so far in the blog. What can I say, they’re on sale at Wegmans and they’re amazing.

Salty Sweet Strawberry Crisp Ingredients

2 heaping cups hulled & diced fresh strawberries
1 teaspoon lemon juice
1-2 tablespoons sugar (depending on berries)
1 tablespoon cornstarch

15 Ritz crackers
1 teaspoon brown sugar
1/4 cup raw almonds, finely chopped
3 tablespoons salted butter, melted
pinch of coarse salt

Lazy Basil Ice Cream Ingredients

1 cup good vanilla ice cream
6-8 large basil leaves

Directions

Preheat oven to 350°F. Place 4 6-ounce ramekins on a foil lined baking sheet.

Toss strawberries, lemon juice, sugar and cornstarch together in a bowl. Divide evenly among ramekins.

Using your hands, crumble crackers into roughly pea sized pieces a medium bowl. Add brown sugar, almonds, salt and melted butter. Toss together until damp and evenly mixed. Top ramekins with mixture.

Bake ramekins uncovered on foiled lined baking sheet at 350°F for 25-30 minutes, or until fruit is bubbling and top is browned.

About 20 minutes before you’re ready to serve the crisps, remove ice cream container from freezer and sit at room temp to soften. Roll basil leaves into a cigar-shape and slice finely (aka chiffonade), then chop finely into small pieces. Scoop about 1 cup of softened ice cream into a small bowl and fold in basil with a spatula. Serve immediately over warm strawberry crisps.

To make ahead: You can bake the crisp several hours ahead of time. Cool, then keep loosely covered at room temperature. (I don’t recommend refrigerating, as the topping will get soggy.) Reheat at 350°F for 10-15 minutes, or until warm.

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