Strawberry, Sorrel, Crème Fraîche

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Approximate Cost: $8

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.

Ingredients

You will Need

  • 1 pint strawberries, topped and cut into quarters
  • 2 packed Cups sorrel
  • 1 cup water
  • 1–2 teaspoons granulated sugar
  • ½ a set agar brick
  • 1 cup crème fraîche
  • 1–2 tablespoons powdered sugar

Method

  1. Blend the sorrel leaves and stems with the water, sugar, and agar.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  2. Sift powdered sugar through a sieve, and whisk into the crème fraîche to taste.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  3. Pair with griddled cornbread to create a thinking man’s strawberry short-cake. Blackberries make a nice substitute for the strawberries.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

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