July is the best month for strawberries in Norway, so I decided to make an exciting dessert with the delicious red berries we all love. Normally, I like to keep simple, but this time I wanted to try to make something you could expect to get a fancy restaurant. Don’t get me wrong, it is fairly simple to make, with not too many ingredients. The result? Awesome!
Estimated time to prepare: 60 minutes active (2-24h total)
Difficulty: 2 (mostly because of time)
Edible chocolate soil:
100g almonds, finely chopped in food processor or similar
60g wheat flour
50g cocoa powder
70g melted butter (doesn’t hurt with salted)
Melt butter on low-medium heat and let it cool.
Mix all ingredients
Spread the mixture on a tray with baking sheet.
Cook for 20 minutes on 160 degrees C. For best result, stir the mixture about halfway through the cook time.
Let it cool down and store in an airtight container.
200g cream cheese
1 dl heavy cream
3 tbs fresh lime juice
Zest of 1 lime
Mix all ingredients and let it rest in the fridge.
1 tsp fresh lime juice
0,2 dl water
Bring water to boil.
Add all ingredients and let it simmer until sugar has dissolved completely.
Use a blender to make the coulis. The coulis should be quite sweet, so add more sugar if necessary.
2 sprigs of thyme
1 tbs sugar
1 tsp salt
1 dl warm water
2 dl apple cider vinegar
Use a heatproof glass jar and stir sugar and salt in the water until dissolved. Add vinegar and let it cool to room temperature. Add thyme sprigs and strawberries. Close lid and let it pickle in the fridge for at least 1 hour or overnight.
FINALLY, assemble! 😀 Note: Feel free to use a lot more coulis and cream cheese than I did on the picture! 😉