I’ve loved balsamic vinegar since I was a kid. When I was four, I used to dunk raw heads of broccoli into a small glass bowl filled with the stuff. My mom said I was the only kid she ever heard of who liked vinegar that much. Even now, it’s one of my favorite condiments; it’s tangy but there’s enough sweetness to balance the strong acidity.
For my mom’s birthday tea, I made Kahlua-whipped cream filled strawberries with turbinado sugar sprinkled on top. I enjoy Kahlua, but it invokes more of a cozy, wintertime feeling than I would want to experience right now (current temp in NYC: 84 degrees, F… humidity: the papers in my desk feel moist to the touch, as do the multigrain crackers residing in my cabinet). Thus, I opted against making Kahlua strawberries this go around, and decided instead to make more savory and refreshing balsamic-whipped cream filled strawberries with a basil garnish to fulfill the savory flavor profile of the balsamic cream.
The first time I tried whipping the cream in my hot, sticky apartment, it collapsed a few whips away from being finished, partially because of the heat, and partially because I added too much vinegar too close to the end; I think the acidity cut the fat. Expletives were yelled. Fists were brandished. I put my sweat-tainted shirt back on (yes, I was working in a sports bra with a fan aimed directly at my sweltering, cream whipping bod), and trekked back to the store. This time, I bought not one, but two pints of heavy cream, in case the same thing happened again.
I got back to my apartment and with newfound determination and beads of sweat running down my forearms, whipped the cream successfully. When I went to put the cream in my piping bag, I discovered that something atrocious had happened to it, which I shan’t get into. Anyhow, I opted to use a spoon to insert the cream into the hulled strawberries rather than spend my afternoon searching West Harlem for a new pastry tool.
If you don’t mess up the cream like I initially did, these strawberries are very easy to make, and are great for a savory dessert or appetizer on a hot summer day. With that said, they’re best served cool, or the cream will become watery. I know this firsthand because I tried to bring some downtown to my friend Melissa, and they melted on the subway. She still ate them, which I love her for.
1 pound strawberries, washed and hulled
1/2 packet gelatin, dissolved in a few tbsp of boiling water, at room temp (whisk with a fork as soon as you add the water so it doesn’t become lumpy)
3 basil leaves, cut into ribbons
1 tbsp balsamic vinegar (the sweeter the better)
1 tbsp confectioner’s sugar
1/2 pint heavy cream
Chill a mixing bowl and a whisk in the freezer for at least an hour.
Pour the cooled gelatin-water mixture into the mixing bowl. Add the confectioner’s sugar, balsamic, and cream. Whisk until soft peaks form. Using a metal teaspoon, dollop about a tablespoon into the core of each strawberry. Top the cream with a basil ribbon. Serve immediately.