Strawberries Carcassonne with Balsamic Strawberry Ice and Raspberry Anglaise

Strawberries and pepper? Sugar, eggs and cream transformed into a velvety delicious custard. Cold crystals of strawberry balsamic ice flakes infusing a slight tartness blended with sweet. I think for me, the fascination with food comes in how it can delight all the senses. Alabama farmer’s markets in May are a sea of bright red strawberries spilling over the edges of their round plastic baskets and southern cooks stocking up to make jams and jellies when the berries are at their peak. During the short season for these heart shaped treasures, we delight in ways to enjoy their abundance. James Beard recalls “a very unusual way of serving strawberries” – Strawberries Carcassonne. Carcassonne is a double walled hill top city in the south of France. We spent a night there once, passing through on the way from Barcelona to Paris, staying just outside the city ramparts at the modern Carcassonne Hotel de Chateau. This dessert has a lovely combination of flavors and is easily made ahead to assemble quickly after dinner.

Strawberries Carcassonne

• 12-15 Fresh ripe strawberries – washed, cored and halved
• Sprinkle of sugar (taste the berries first and add sugar accordingly)
• 15 generous grinds of coarse ground black pepper
• 1/2 cup cognac
• Squeeze of fresh lemon juice

Gently fold over with a spoon to combine flavors. Cover and refrigerate at least 4 hours.

Balsamic Strawberry Ice

• 1 pint fresh strawberries – washed, cored, halved and pureed in a blender
• 1/2 cup fresh squeezed orange juice
• Squeeze of fresh lemon juice
• 1/2 cup sugar (adjust amount according to the sweetness of the berries)
• 1 TBS good balsamic vinegar

Strain the strawberry puree through a fine mesh sieve or chinois. Add orange juice, lemon juice, sugar, and balsamic. Stir to combine. Pour into ice trays or a loaf pan and freeze for 2 hours. Remove from freezer and scrape across the top with a fork to create the ice granita. Return to freezer and scrape again before serving.

Raspberry Anglaise

• 2 cups heavy cream
• 7 ounces sugar
• 7 egg yolks
• 1/2 vanilla bean
• 1 ounce Chambord Liquor

Bowl of ice (for cooling the anglaise)

In a medium sauce pan, bring cream to a boil, and then add the vanilla bean. In a medium bowl whisk sugar and egg yolks.

Temper egg mixture by slowly whisking in hot cream until all is incorporated.

Return mixture back to pot and cook on medium heat until sauce coats the back of a spoon.

Strain through a sieve into a bowl and place bowl of anglaise on ice, stirring until cool.

Add the Chambord and mix well.

Plating

Using a small bowl or plate, begin with 2-3 spoonfuls of the raspberry creme anglaise, followed by 5-6 strawberries, and top with the strawberry balsamic ice. Garnish with a sprig of fresh mint.