Servings: 1 serving
Equipment
Paring Knife
Mixing bowls
Hand Mixer
Ingredients
- Ripe, organic strawberries
- Aged balsamic vinegar 1 tablespoon per 1 cup of strawberries
- Maple sugar 1 teaspoon per 1 cup of strawberries
- Full-fat cream cheese, organic or pasture-raised 8 ounces
- Coconut sugar or maple powdered sugar 1-2 tablespoons
- Heavy cream a few tablespoons
- Fresh mint leaves quantity to taste
- Fresh, high-quality croissant made with spelt, ancient grains, multigrain, rye, or buckwheat flour
Instructions
- Select ripe, organic strawberries for the recipe, ensuring each berry is firm yet fragrant for the best flavor and texture.
- Rinse the strawberries thoroughly in cold water, and pat dry with a clean kitchen towel to remove any excess moisture.
- Hull the strawberries by removing the green leafy cap and the white core with a paring knife, then slice each berry into quarters.
- Place the quartered strawberries in a medium-sized mixing bowl and drizzle with aged balsamic vinegar, using about 1 tablespoon of vinegar per 1 cup of strawberries.
- Allow the strawberries to macerate for about 30 minutes at room temperature, stirring occasionally, to let the balsamic and maple sugar form a light glaze.
- In a separate bowl, add cold, full-fat cream cheese, ideally organic or sourced from cows raised on natural pastures.
- Begin to whip the cream cheese with a hand mixer or whisk, gradually drizzling in coconut sugar or maple powdered sugar to taste, typically adding 1-2 tablespoons per 8 ounces of cream cheese.
- Once the cream cheese begins to soften and take on a light texture, slowly incorporate a few tablespoons of heavy cream, continuing to whip until it reaches a stable, fluffy consistency with soft peaks.
- Fold in finely chopped fresh mint leaves into the whipped cream cheese mixture, using discretion in the quantity to complement but not overpower the delicate flavors of the cheese and strawberries.
- Slice a fresh, high-quality croissant of your choosing, preferably made with spelt, ancient grains, multigrain, rye, or buckwheat flour, in half horizontally.
- Spread a generous layer of the whipped cream cheese onto the bottom half of the croissant, creating a soft bed for the strawberries.
- Using a slotted spoon to drain any excess liquid, neatly arrange the balsamic macerated strawberries on top of the whipped cream cheese.
Tried this recipe?Let us know how it was!
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06/10/2024 12:05 pm GMT
