My dear friend Dimple ( it is an interesting name, I know) made this simple dessert at my house in November 2010, when Sadguru Pujya Ishwarcharan Swami graced my home. It was a beautiful summer afternoon and we served this for thal. The bowls came back clean!
It was a long time ago, but whoever tries Strawberries and Cream her way, will never forget about the twist!
I know strawberries and cream sounds quite ordinary. A touch of spice and a little bit of heat is all it takes to lift this dish and give it a whole new dimension. If you’re on a healthy eating plan, you could always substitute the cream with some low fat greek yoghurt.
Ingredients: (serves 4-6)
250ml whipping cream
2 sticks of cinnamon
1 tsp ground cinnamon
1/3 cup flaked almonds, toasted.
1 tbsp butter
4 tbsp sugar
1/2 tsp vanilla
THIS TAKES ALMOST NO TIME:
Chop the strawberries into medium sized pieces.
Over a low flame, heat the melted butter, followed by the cinnamon sticks.
Add the toasted almonds. Allow to rest on the heat until you can smell the aroma of the cinnamon.
Add the strawberries and sugar, and cook for 4-5 minutes. Again, you will be able to judge the cooking time based on a sweet, deep strawberry aroma!
Add the vanilla and ground cinnamon and stir gently. Remove from the heat, allow to rest for a few minutes.
Whip the cream so it is more thick than runny. I prefer my cream to be more liquid than fluffy in this case.
Serve on a pool of cream, or a cloud of whipped cream!