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Strawberry Carpaccio
Serves 2
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream.
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Ingredients
- 3/4 lb (340 g) strawberries, washed and hulled, divided
- 1/2 tsp (2 mL) orange blossom water
- 1 to 2 tsp (5 to 10 mL) clover honey (optional)
- 1/4 cup (60 mL) toasted pistachios, roughly chopped
- 2 Tbsp (30 mL) mint leaves
- Edible flower petals, for garnish
Nutrition
Per serving:
- calories 108
- protein 3 g
-
total fat
4 g
- sat. fat 0 g
-
total carbohydrates
19 g
- sugars 12 g
- fibre 5 g
- sodium 44 mg
Directions
01
In blender, add 1/4 lb (113 g) strawberries and orange blossom water. Blend until smooth. Taste and adjust sweetness with honey, if desired. Into small bowl, strain strawberry purée through fine-mesh sieve. Discard any pulp left in sieve and set aside.
02
Cut remaining strawberries into thin slices, lengthwise. Arrange them over chilled serving plates in a single layer, slightly overlapping. Drizzle with a few spoonfuls of strawberry purée before garnishing with a scattering of pistachios, mint leaves, and edible flower petals.
