Roasted Strawberries With Whipped Cheese Shortbread
Prep Time
Cooking Mode
1 kg lb Quebec fraises, coupées en 2
125 ml cup sucre
½ gousse vanille gousse fendue et scraped
250 ml cup crème fouettée 35 % M.F.
125 g oz fromage de chèvre ou de crème (or cream cheese)
125 ml cup yaourt méditerranéen nature 10 % M.F.
30 ml Tbsp sirop d'érable
125 ml cup pistaches hachées
125 ml cup farine non blanchie
90 ml cup sucre d'érable
60 ml cup beurre froid coupé en petits cubes
1 kg lb Quebec fraises, coupées en 2
125 ml cup sucre
½ gousse vanille gousse fendue et scraped
250 ml cup crème fouettée 35 % M.F.
125 g oz fromage de chèvre ou de crème (or cream cheese)
125 ml cup yaourt méditerranéen nature 10 % M.F.
30 ml Tbsp sirop d'érable
125 ml cup pistaches hachées
125 ml cup farine non blanchie
90 ml cup sucre d'érable
60 ml cup beurre froid coupé en petits cubes
Directions
1Preheat the oven to 325°F.
2Place strawberries in an oven-proof dish and coat with sugar and vanilla.
3Bake for 2 hours, stirring occasionally.
4Remove from the oven and purée. Place in the refrigerator.
5In a bowl, whisk cheese and cream with and electric beater until soft peaks form.
6Gently fold yogurt and syrup in the mixture until smooth.
7Place in the refrigerator.
8Preheat the oven to 350°F.
9In the bowl of a food processor, powder pistachios, flour and maple sugar.
10Add butter and pulse until smooth.
11Place on a baking sheet covered with parchment paper and bake for about 15 minutes, stirring occasionally.
12Remove from the oven and let cool.
13Add a generous spoonful of whipped cheese on each serving plate. Digg a well in the center, add strawberry purée and finish with pistachio shortbread.
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Personal Note
Personal Note