Pickled Strawberries, Cream Lime Cheese, Edible Soil and Strawberry Coulis

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!

Serving: 4-6

Estimated time to prepare: 60 minutes active (2-24h total)

Difficulty: 2 (mostly because of time)


Edible chocolate soil:


100g sugar

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.


Strawberry coulis:


150g strawberries

75g sugar

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.


Pickled strawberries:


200g strawberries

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! 😉