|
Louisiana strawberries are always exceptional and
every season we incorporated these fresh berries in our
menus as many ways as possible. Chocolate dipped
strawberries are always Aunt Judy’s favorite but we also
make delicious strawberry shortcake layered with sugared
berries, home made whip cream and ladyfingers. And it’s
way good let me tell you. My inspiration for this recipe
came from Doris Solomon formally of New Orleans but now
a Baton Rougon thanks to a hurricane named Katrina.
- 2 pints of fresh strawberries
- 2 cups sugar
- 2 cups heavy whipping cream
- ¾ cup powdered sugar
- 1 tsp. cream of tarter
- 1 tsp. vanilla
- 2 packs of soft Lady fingers
- Mint leaves for garnish
- 1 cup flour
IWash and slice strawberries. Place in a
bowl and sprinkle with sugar. Stir well and
allow to marinate in the refrigerator thirty
minutes stirring every ten minutes to melt
the sugar. Pour whipping cream into a
chilled bowl and add powdered sugar and
cream of tarter. Beat with an electric mixer
slowly at first then on high speed until the
cream holds stiff peaks. Fold in vanilla.
Divide ladyfingers into four sections. Lay
one section in the bottom of a clear glass
container. Put ¼ strawberries and juice over
ladyfingers. Put one fourth of the whip
cream over strawberries. Repeat 3 more times
ending with whip cream. Garnish with fresh
mint. Place in refrigerator for one to two
hours before serving.
Chef
Don Bergeron April 1, 2007 |
[ Back to
Current Month's
"News / What's Cooking" ]
|
