Fresh Strawberry Dessert Salsa
This little dessert topper makes a lot of things not only look great, but taste a little bit special as well. Think ice cream, mousses, custards cakes
We are off to the Southern Forests for a cooking experience and to showcase the foods of the region. This is going to be served with both the Brew Choc Blender Mousse and the ever popular Killer Vanilla Ice Cream for our dessert. It is delicate, pretty and very delish without being in your face sweet. We will leave the sweetness up to the desserts this salsa is served with.
Hope you love it, it should keep for about 3 days in an airtight container in the fridge.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 250 Grams fresh strawberries
- 1 limes zest and juice
- 2 Tablespoons pure maple syrup
- 1 Teaspoon vanilla bean paste BUY
- Scant Handfuls fresh mint
Do
- 1
Dice the strawberries and place in a bowl with all other ingredients. Toss gently to combine and allow to macerate for at least 5 minutes before serving. (Longer is better.)
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
