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Desserts

Bruleed strawberries and cream

Bruleed strawberries and cream
Anne Cusack / Los Angeles Times

One of the most appealing things about open kitchens -- and the trend of letting the rest of us see into the inner machinery, the smoke and clash and vaguely militaristic operation of a restaurant -- is the occasional flare ... Read more

Total time: 20 minutes | Serves 4 to 6
  • 1 1/2 pounds strawberries, hulled and halved
  • 1 cup cold heavy cream
  • 1/3 cup turbinado sugar

Step 1In a large bowl or in the bowl of a standing mixer fitted with a whisk attachment, whisk the cream until stiff peaks form. Very gently fold in the halved strawberries.

Step 2Transfer the berries and cream to a shallow ceramic serving dish. Sprinkle the top with the sugar, leaving pockets of sugar rather than sprinkling it too evenly. Using a torch, brulee the sugar until it melts and caramelizes. The cream will melt around the sugar, and the sugar should get quite dark in patches but not burnt.

Step 3Refrigerate the strawberries and cream for about 10 minutes, so that the sugar hardens. As soon as the sugar has hardened, serve immediately.

Note: This recipe was inspired by one from Scottish chef Jeremy Lee. Use strawberries with high acidity, like Gaviotas. This recipe is also great with ripe peaches, raspberries or blackberries. Turbinado sugar can be found at select well-stocked markets, as well as at cooking and baking stores.

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