Strawberries And Triple Cream Cheese With Basil Cookies
From luisascatering 14 years ago
- 15 to make
- Serves 6
Triple the pleasure with creamy Delice de Bourgogne! This triple cream cow's milk cheese melts on the tongue like whipped butter. The cookies are extremely light and fluffy, fragranced with sweet basil. With fresh ripe strawberries in simple vanilla syrup, not only is this cheese course beautiful, it is easy to make and absolutely delicious. Read more Note: Adapted from Laura Werlin's Cheese Essentials by Laura Werlin, originally created by Harold Dieterle, winner of Top Chef Season One :-) See less
Ingredients
- For the Cookies: shopping list
- 2 egg whites shopping list
- 1/3 cup granulated sugar shopping list
- 3 tablespoons unsalted butter, melted shopping list
- 1/3 cup all purpose flour shopping list
- 2 teaspoons julienned fresh basil plus whole sprigs for garnish shopping list
- 2 tablespoons sliced almonds, lightly toasted shopping list
- For the strawberries shopping list
- ¾ cup water shopping list
- 1/3 cup sugar shopping list
- 2 cups strawberries (about 8 ounces), stems removed and berries quartered shopping list
- 1 teaspoon vanilla extract shopping list
- 8 ounces Delice de Bourgogne cheese (or another triple cream cheese, such as St. Andre) shopping list
How to make it
- Preheat oven to 350F
- For the Cookies:
- In the bowl of a stand mixer, using the whisk attachment, beat the egg whites until frothy, about 2 minutes (a hand mixer works fine too). Slowly add the sugar and beat until soft peaks form, 5 to 10 minutes. Slowly drizzle the butter into the egg white mixture and mix for 1 minute. Turn the mixer to low speed and add the flour and basil. Mix just until incorporated.
- Line a baking sheet with a silicon mat such as a Silpat (or use parchment paper). Mound tablespoons of the batter 2 inches apart on the sheet. Place about 3 almonds on each cookie See Photo. Bake until golden brown, 10 to 12 minutes. Let cool to room temperature. (Cookies are best eaten the same day, but you can store them in an airtight container for up to 2 days. The texture may become a little chewy).
- For the strawberries:
- Make simple syrup: In a medium-size saucepan, combine the water and sugar over high heat. Cook, stirring constantly, until the mixture comes to a boil. Let cook 1 more minute. Turn off heat and let cool to room temperature about 45 minutes.
- Measure out 1/3 cup of simple syrup. Reserve the rest for another use. Put the strawberries, simple syrup, and vanilla into the saucepan you used to make the simple syrup. Bring to a simmer and cook for 2 minutes. Turn off heat and let cool to room temperature. The strawberries will continue to release liquid as they cool.
- Plating:
- Place two cookies on either side of 6 dessert plates (or you can plate everything on one large platter). Place a slice of cheese in the middle of the plate See Photo. Using a slotted spoon put a few strawberries next to the cheese. Garnish with a sprig or two of basil on each plate. Serve right away.
People Who Like This Dish 17
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The Rating
Reviewed by 3 people-
Beautiful!
clbacon
in Birmingham loved it
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Very different. Love basil and will try these soon.
fluffy24
in Cranston loved it
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I made these cookies today and they are very good. I didn't have enough sugar on hand for the strawberries nor did I have the type of cheese you listed, so it was just the cookies. I did not have almonds so used walnuts instead. They are light, sweet...more
DetroitTokyo
in Detroit loved it
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