Sure you can spoon this sauce over ice cream, but you can also make it to serve with waffles or pancakes. Or even as a dip for toasted Brioche (page 194).
Recipe information
Yield
makes about 1 cup
Ingredients
10 ounces (285g) fresh strawberries, hulled
2 tablespoons (25g) sugar
3/4 teaspoon (2.5g) powdered apple pectin
1 teaspoon (5g) fresh lemon juice
Preparation
Step 1
Put the strawberries in a food processor and process to a very smooth puree. Strain and measure out 1 cup. Transfer to a small saucepan and heat to 115°F over medium heat.
Step 2
Mix the sugar and pectin together and stir into the strawberry puree. Bring to a boil. Strain the sauce and stir in the lemon juice. Cover with plastic wrap, and chill for at least 2 hours before serving, or for up to 2 days.
Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.
Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.
Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__
