Today we went up to the Urbana's Market at the Square and the nearby food co-op Common Ground. I was thus inspired to create this dessert recipe. I am fondly reminded that real Jersey cream is not white, not off-white, but a cheerful yellow.
about 1/2 pound fresh strawberries
1 tablespoon sugar
1/2 cup heavy whipping cream
1 tablespoon sugar
3/4 teaspoon rose flower water
1/4 teaspoon vanilla extract
Rinse strawberries and pat dry. Remove hulls. Chop strawberries into small pieces and place them in a bowl. Sprinkle with 1 tablespoon sugar.
Pour 1/2 cup heavy whipping cream into a mixing bowl. Add 1 tablespoon sugar, 3/4 teaspoon rose flower water, and 1/4 teaspoon vanilla extract. Beat with a whisk until the mixture thickens. It should be about halfway between liquid cream and whipped cream, so that it flows thickly and clings rather than standing up.
Stir the strawberries and divide them into two servings. Pour half of the thickened cream onto each serving of strawberries.
This recipe is optimized for fresh ripe strawberries. If that's not what you have, make something else. This one relies on the delicate floral top notes, which do not survive preservation well. If you can get wild strawberries, even better.
I called this a "fog" recipe because it's made with thickened, half-whipped cream. When I'm making a dessert with fruit and fully whipped cream, I tend to think of that as a "cloud" recipe; this is at a lower level, hence "fog." If you stir the strawberries and cream together, it will turn pink.
Rose flower water is an ingredient available in ethnic or international food stores. It doesn't really have a flavor, but rather adds a kind of furry texture and marvelous fragrance to fruit dishes, especially with strawberries. If you don't have any, you can leave it out. The cream will still be good just with the vanilla; or you can substitute another flavor such as a pinch of powdered ginger or cinnamon.