Strawberries — loved for their sweet taste and heart shape, have symbolized purity, perfection, love and passion throughout the ages. It is very common for us to give little thought to where our food comes from and the back breaking labor that it took to get it to our various parts of the country.
Travel can always be filed under the category ‘learning experience’. I find it so important to set oneself outside our ‘bubble’ to fully understand and not become complacent about the many things we take for granted.
Over the years, Brion and I have spent many holiday hours travelling along the Big Sur coast of California, USA. While there we would use Monterrey as our ‘home base’ and make little day trips to the surrounding area. Just inland from Monterrey is the agricultural jewel known as the Salinas Valley. This is one of the major valleys and most productive agricultural regions of California. Having a unique coastal environment with its western ocean exposure (less than 10 miles away) provides moderate temperatures year round. Warm sunny days and cool foggy nights are the perfect combination for growing strawberries.
I find myself going back to those years I was raised on the farm when we drive along looking at the fields of produce. I have often felt much appreciation and compassion for the farm workers standing, bent over in the heat of the blazing sun for hours tending these crops.
I have many memories of my own parents working long, hard hours to provide for us on our family farm. I am grateful to have learned to appreciate the efforts of others that make life good.
This STRAWBERRY ROSE with DARK CHOCOLATE PUDDING celebrates those wonderful Driscoll strawberries as well as satisfying the chocolate lover.
| Servings |
|
- 115 grams bittersweet chocolate, melted
- 2 cups milk
- 3 Tbsp cornstarch
- 1/2 cup sugar
- 2 Tbsp unsweetened cocoa powder
- 2 tsp vanilla
- pinch of salt
- 454 grams fresh strawberries
- 8 mint leaves for garnish
Ingredients
|
Rate this recipe!
|
- Melt chocolate. Whisk together 1/2 cup milk & cornstarch. In a small saucepan, bring remaining 1 1/2 cups milk, sugar, cocoa & salt just to a simmer over medium heat. Add cornstarch/milk mixture; bring to a boil, whisking constantly. Cook 1 minute. Remove from heat & stir in melted chocolate & vanilla. Spoon into serving glasses. Cover surface directly with plastic wrap to prevent skin from forming. Chill.
- Before serving, hull 16 strawberries by removing the green stem. Take 4 strawberries & cut the top of the strawberries off. These will be used as the center for the roses. For remaining strawberries, slice into 1/8" slices to use for the rose petals.
- Begin arranging the sliced strawberries around the pudding making sure the ends of the slices are facing out & extend slightly beyond the rim of the glass. After the first circle of strawberries is placed, begin making a second circle of strawberries but position slightly more forward toward the center of the glass. Continue with a third layer. Once finished, add the cut strawberry to the center & garnish with mint leaves.
- This recipe can also be found on driscolls.com