Strawberries and Cream

Laurence Faber, Sous Chef in The Barn, has dreamed up a sweet summer treat of Strawberries and Cream featuring farm fresh macerated and compressed strawberries accompanying a silky strawberry cream.

Vanilla bean olive oil is drizzled over the presentation of strawberries, and foraged wood sorrel and wild blooms garnish the dish for bright pops of color. A Curly Dock granita adds a snowy finish over the dish for a perfectly balanced and refreshing summer dessert.

Curly Dock Granita

• 2 cups packed Curly Dock, cut into inch pieces
  
• Juice of 2 Lemons
  
• 1 pint Water
  
• ½ cup Water
  
• 1 cup of Sugar
  

Puree the Curly Dock with the water and then strain through a cheesecloth. Bring the ½ cup of water to a simmer and melt the sugar into it. Let cool. Oncethe water is cool, add it to the Curly Dock water and then add the lemon juice. Freeze in a stainless steel container.

Compressed Strawberries

• 2 Strawberries, cut into coins
  
• 1 T Apple Vinegar
  
• 1 T Vanilla Olive Oil (Olive oil with vanilla bean added)
  

Mix the strawberries and the vinegar and olive oil, then vacuum seal to compress them.

Fresh Strawberries

• 3 Strawberries, halved
  
• 1 T Sugar
  
• 1 T Vanilla Olive Oil
  

Macerate the strawberries with the sugar and olive oil.

Strawberry Cream

• 1 cup Cream
  
• 1/2 cup Freeze Dried Strawberries
  
• 2 T Sugar
  
• 1 Vanilla Bean
  

Puree the freeze dried strawberries in a blender to turn into a powder. Sift the powder into the cream, then add the vanilla bean and sugar. Whisk untilincorporated and then whip to soft peaks.

To Plate: Form a quenelle of the Strawberry Cream and place it in a bowl. Arrange the fresh and compressed strawberries to the right of the cream. Use a fork to scrape the granita into snow, then spoon to the left of the cream.