Make This Strawberry Dessert Like a Chef

Step into your Spring era. This ultra-fresh dessert gives off major strawberry and cream vibes.

City Style and Living Spring 2023 Make This Strawberry Dessert Like a Chef plated dessert and in the field
The final plated dessert; strawberries in the field / K&S Media

Strawberry coulis

In a saucepan, combine 2 cups of strawberries, ½ cup icing sugar and ¼ cup freshly squeezed lemon juice and simmer for ten minutes until slightly thickened. Remove from the heat and using a hand blender, blitz strawberries into a smooth puree.  Strain through a sieve.

City Style and Living Spring 2023 Make This Strawberry Dessert Like a Chef picking fresh strawberries
Picking fresh strawberries/ K&S Media

White chocolate Whipped Ganache

This ultra-smooth light and creamy delight can be used as a cake frosting, eaten alongside macerated fruit, or as one of the elements of an entremets.

Heat 1 cup whipping cream with ½ tsp. vanilla paste. Remove from heat and stir ½ cup Valrhona’s Ivoire 35% white chocolate into the cream. Cool mixture for a few hours in the fridge. Remove mixture from fridge and whip until thick.

City Style and Living Spring 2023 Make This Strawberry Dessert Like a Chef fresh strawberries on wooden table
Strawberries on wooden table/ K&S Media

French meringue kisses

Preheat the oven to 200°F (90°C).  Place one egg white, ¼ teaspoon pure vanilla extract and 1/8 teaspoon cream of tartar in stand mixer with whisk attachment. Beat at medium speed until whites begin getting foamy.  Slowly add in ¼ cup sugar, 1 tablespoon at a time, until egg mixture is glossy and stiff peaks have formed.  Transfer meringue mixture into a piping bag with a small nozzle and pipe onto parchment-lined baking sheets. Bake for 30-45 minutes.

Prossecco macerated green strawberries
Cut ¼ cup green strawberries in quarters and sprinkle with two teaspoons of powdered sugar and a splash of prosecco.  Leave to marry for 10 minutes.

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City Style and Living Magazine Spring 2021
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City Style and Living Cover Summer 2019

This original recipe first appeared in the Spring 2023 issue of City Style and Living Magazine.

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