This is not so much a recipe as it is a flavor combination. To me, it’s the dessert equivalent of tomato, basil, and mozzarella—a perfect combination that you can take credit for at every opportunity until it gets played out after a few years. The grassiness of the sorrel and the richness and tang of the crème fraîche make a nice backdrop for the sweetness of the strawberries. If your strawberries are not very delicious, you can improve their flavor by adding some sugar and macerating them in sauternes or something else really expensive.
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