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Strawberry topping
In the height of strawberry season, be sure to prepare this delicious and most aromatic sauce. Strawberry topping will be a wonderful finishing touch to an ordinary dessert, transforming it into a delightful exquisite culinary masterpiece.
Preparation time: 10 minutes.
Caloric value: 83 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- strawberries - 300 g;
- sugar - 1-2 tbsp;
- cornstarch (or potato starch) - 1 tsp;
- water - 1 tbsp.
Preparation
- To prepare the strawberry topping, you will need a minimum of ingredients: strawberries, cornstarch, and sugar.
- Select whole, firm strawberries. Gently wash the strawberries. The strawberries will remain fragrant and tasty if we leave the calyxes on the berries before washing. To avoid damaging the delicate berries, dip them in water using a colander. Now you can remove the calyxes from the strawberries. Leave small berries whole, and cut larger ones in half or into quarters.
- After sprinkling the berries with sugar, place them in an enameled cooking pot with a thick bottom and put it on low heat. To avoid damaging the berries, do not stir them with a spoon, but gently shake the container with the berries. A couple of minutes is enough for the sugar to completely dissolve in the berries when heated.
- Pour 1 tbsp. of clean cold water into a bowl. Take 1 tsp. (heaped) of cornstarch. Cornstarch can be replaced with potato starch, but with cornstarch, the sauce will taste better. Add the starch to the water and mix the mixture thoroughly until homogeneous. Pour the starch mixture in a thin stream into the cooking pot with strawberries when the sugar has completely dissolved in the strawberry juice. Cook the sauce for 2 minutes, then remove from heat.
- The strawberry sauce can be stored for up to 2 days in the refrigerator. If you want a smooth topping without pieces of strawberry, blend it in a blender until smooth.
