Ingredients for Strawberry Panachee
- Strawberries
- Strawberry Jam
- Shortbread Cookies
- 1 cup crème fraîche
- Of Fresh Mint
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How to Make Strawberry Panachee
- Hull 1 pound of fresh strawberries, reserving approximately 1 1/4 cups of the tops and bottoms.
- Slice the remaining strawberry centers and set aside.
- Combine the reserved strawberry tops/bottoms and 1/4 cup of strawberry jam in a food processor. Puree until smooth.
- Gently fold the sliced strawberry centers into the puree.
- Cover the puree with plastic wrap and refrigerate for at least 30 minutes (or up to a few hours).
- While the puree chills, coarsely crush 6 ounces of your favorite cookies (e.g., shortbread, biscotti) in a zip-top bag.
- Divide the crushed cookies evenly among four glasses or dessert bowls.
- Spoon approximately 1/2 of the chilled strawberry mixture over the cookie crumbs in each bowl.
- Stir 1 cup of crème fraîche until smooth and spoon about 1/3 cup over the berries in each bowl.
- Add the remaining strawberry mixture on top.
- Garnish each serving with a dollop of remaining crème fraîche and a fresh sprig of mint.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
75g
Fat
48g
Carbs
10g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion 5 Ingredients Or Less Desserts Fruit French Easy European Beginner Cook Romantic Spring Summer Food Processor Blender Seasonal Berries Strawberries Taste Mood Sweet Equipment Small Appliance Presentation Served Cold 3 Steps Or Less
