“So many ideas, so much I want to do, so little time…
But I love the feeling of being inspired…”
Canelle Vanille on Twitter
I love the lines above. Saw them on twitter a few days ago, and they stayed in my mind. I went back to look for them today as a quote that is truly reflective of my feelings too!! Aran expressed it beautifully!
It’s now the end of the strawberry season here and I giggled with glee looking at my stash of strawberries I had lugged from my recent vacation. Sadly now with the mercury rising, they threaten to spoil very soon. If earlier I could safely keep them fresh in the fridge for 4-5 days, now even 2-3 days is cutting it fine. I had to look for ways to use them, preserve them!
I recalled having read about roasted strawberries somewhere, maybe at Canelle et Vanille, but could find only roasted rhubarb. It was back to old friend Mr Google, and I was happy to find a couple of link. Headed straight for Zoes beautiful blog Zoe Bakes (also the celebrated co-author of Artisan Bread in Five Minutes a Day and Healthy Bread in Five Minutes a day), a place I knew I’d find something special!
I wasn’t disappointed! I found the most delectable recipe for roasted strawberries in balsamic vinegar, a promise to preserve this passionate berry for treats when the sun beats down madly. In her post (in the comments), Zoe suggests that these can be kept in the fridge for up to 5 days, else frozen for longer, and they still retain their shape and taste. Couldn’t get better than this …
By the time I entered the kitchen I had forgotten the measures of ingredients but had the basic idea in mind. Instead of using a lined cookie sheet, I roasted in an oven proof CorningWare dish, which ensured that all the precious juices were saved. The sugar had to be the ever charming vanilla sugar, and the aged balsamic from a precious jar that Asha from Fork Spoon Knife parcelled to me as part of a gift from NYC! (In there also was some delicious coffee which I used in Espresso Double Chocolate Biscotti) I loved it, the bottle, the packaging, the very idea! I’ve saved it long for something special, and this was IT! Thank you Asha…
To celebrate the gorgeous flavours that literally sang out of the bowl of the roasted strawberries, I just had to make some dessert petit fours! Made these little no bake cheesecakes as an experiment while the strawberries were chilling. They’re a sort of panna cotta but the cream is not cooked. I whipped up the cream with caramel syrup, and then added gelatin to stabilise it and help it set. Worked out fine as the dessert held it’s ground, and was very simple to demold too. Normally, my panna cotta is hardly ever as obliging to leave a mold cleanly, so I was delighted! The caramel added a special deep sweetness. NICE!!
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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
Latest posts by Deeba @ PAB (see all)
- Baking | Sweet Potato Pound Cake with salted butter caramel sauce #autumn #wholefood #comfortfood - 2015/10/04
- No Bake Dessert | Dark Chocolate Cream with Coffee Panna Cotta #dessertinglasses #glutenfree - 2015/09/22
- Chef Talk |20th anniversary celebrations at TK’S Oriental Grill, Hyatt Regency, Delhi – a ‘behind the scenes’ with Chef Rohilla - 2015/09/19