Strawberries And Cream Sauce
0
- Prep Time5 min
- Total Time5 min
- MakesMakes 1 1/2 cups
Recipe by Camilla Wynne, produced by Aimee Nishitoba, photography by Christie Vuong, food styling by Ashley Denton, prop styling by Nicole Billark.
A lush, liquid strawberry sauce is an irresistible addition to any sundae. The tang of freeze-dried strawberries tempers the sweetness of the white chocolate.
Ingredients
227 g white chocolate, chopped
1/2 cup 3.25% milk
2 tbsp unsalted butter, at room temperature
1/4 cup finely ground freeze-dried strawberries (20 g) (see tip)
1/8 tsp flaked sea salt
Instructions
Melt chocolate in a heat-proof bowl set over a pot of simmering water, or in the microwave in 30-sec bursts.
Warm milk in microwave or a small pot set over medium until steaming. Whisk warm milk and butter into melted chocolate until butter is melted and mixture is emulsified.
Whisk in freeze-dried strawberries and salt until combined. Use immediately or refrigerate in an airtight container for up to 1 week. Gently reheat in a small pot set over medium-low, or in the microwave, until pourable.
Kitchen tip
Freeze-dried strawberries can be found in bulk candy or health food stores, or online.
This recipe is part of a feature on building your own ice cream sundae bar.
Camilla Wynne is a Toronto-based cookbook author, writer and recipe developer. Her most recent cookbook is Nature's Candy.
