dessert - strawberry sauce, pepper
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives or other works.
Strawberry Bold Sauce
The inspiration for this sauce came from a trip to the Belgian sea coast. We preferred to stay at a lovely, family owned hotel with an
excellent restaurant in Heist, the more touristy Knokke area being to bustling for us. I’ll never forget the pleasant surprise this sauce
gave me. Here is my rendition, which is quite like they served.
This is wonderful served as a pool
(coulis) of sauce with a generous ball of genuine vanilla ice cream posing gloriously in the middle of the sauce, perhaps decorated a bit with a tiny sprig of mint.
approximately 250 ml. (+- 1 cup)
2 baskets of ripe
strawberries (+- 500 g.)
2-3 turns of fresh ground black pepper (set to fine grind)
1 T. lemon juice
2 T. sugar
After cleaning and removing the stems of the strawberries, proceed as in the instructions for
fruit sauces (click here) using above listed 2 T. sugar
and the pepper (add the pepper after straining).
The amount rendered depends on the juiciness of the fruit.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © Patricia Conant