|
Québec Strawberry Parmesan
|
Preparation Time:
|
10 minutes
|
|
Cooking Time:
|
10 minutes
|
|
Serves:
|
8
|
Ingredients
2 tsp (10 ml) olive oil
½ shallot, chopped
¼ cup (60 ml) chicken broth
1 cup (250 ml) Québon Ultra’cream 35% cooking cream or Sealtest 35% whipping cream
3 tbsp (45 ml) freshly grated Parmesan
2 tsp (10 ml) cornstarch
1 tbsp (15 ml) each: chopped basil, parsley and chives
1 tsp (5 ml) crushed pink peppercorns
Fleur de sel, to taste
2 boxes of Québec strawberries, rinsed, quartered
|
Preparation
|
|
|
|
1.
|
In a saucepan, heat oil over medium heat and cook shallot
for 2 minutes.
|
|
2.
|
Deglaze with broth and reduce by half.
|
|
3.
|
Add cream and simmer for 5 minutes.
|
|
4.
|
Melt Parmesan in cream mixture and stir in cornstarch (dissolved in a little water). Cook to thicken.
|
|
5.
|
Remove from heat and add herbs, peppercorns and fleur de sel.
|
6. |
Cool and serve over strawberries. |
|
