Grilled Strawberries with Black Pepper Ice Cream
Recipe courtesy of California Strawberry Commission.
Recipe Ingredients:
Cocoa Wafers:
1/4 cup granulated sugar
3 tablespoons butter
2 tablespoons cocoa
1/4 teaspoon vanilla extract
Pinch salt
1/3 cup all-purpose flour
Port Syrup:
1/2 cup ruby port
1/4 cup granulated sugar
Black Pepper Ice Cream:
1 1/2 pints premium vanilla extract ice cream
1 1/2 tablespoons medium ground black pepper
12 fresh rosemary skewers
24 fresh California strawberries, stemmed and halved
Cooking Directions:
- To Make Cocoa Wafers*: Cream sugar and butter. Mix in cocoa, vanilla extract and salt; when smooth, mix in flour just until incorporated. If needed, add up to 2 teaspoon of water to make firm but pliable dough.
- Form into a flat disc between 2 pieces of plastic wrap; chill. Roll between 2 pieces of plastic wrap to 3/8-inch thickness.
- With sharp knife or cookie cutter, cut into leaf shapes about 3 inches long. Place on parchment-lined sheet pan. Bake in 325°F (160°C) oven 10 to 12 minutes or just until set; wafers will firm as they cool.
- To Make Port Syrup: In saucepan, simmer port and sugar until reduced to 1/3 cup. Chill.
- To Make Black Pepper Ice Cream: Place ice cream in refrigerator for about 30 minutes or until slightly softened. Gently stir in pepper. Place in freezer until firm.
- Strip leaves from rosemary skewers, leaving 2 to 3-inch of leaves at the top. Thread 4 strawberries halves onto each skewer.
- Grill skewers, cut sides down, about 4 minutes or until grill marks form.
- For Each Serving: Place a 1/2-cup scoop Black Pepper Ice Cream in chilled glass; spear 2 skewers into ice cream. Spoon 1 tablespoon Port Syrup onto ice cream. Garnish with 2 Cocoa Wafers.
Makes 6 servings.
*Or buy prepared chocolate wafers.
Recipe and photograph courtesy of California Strawberry Commission. Used with permission.