From: Chef Charlie Trotter, Chicago. Yield: 6 servings. 1 cup butter 1/2 cup plus 2 Tbsp. sugar 1 cup whole toasted almonds, skin on 2 cups flour pinch of salt 2 Tbsp. sliced almonds, skin on, lightly toasted 2 cups strawberries, cut in wedges 1/4 cup simple syrup (recipe follows) 1 tsp. lime zest 1/2 cup creme fraiche 1 1/4 cups heavy cream pulp of 1/2 vanilla bean 2 Tbsp. Lucini Gran Riserva Balsamico Vinegar basil syrup (recipe follows) 2 Tbsp. tiny fresh basil leaves To make ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.