“Impromptu” Dessert with Caramelized Strawberries
A dessert that fully lives up to its name: hot strawberries in brandy caramel run down over cold scoops of vanilla ice cream, creating a contrast of temperatures and textures. It all comes together in just a few minutes, and the extravagant pairing of strawberries, brandy, ice cream, and basil makes for an unexpected flavor.
The basil is no mistake here; its spicy, peppery note pairs surprisingly well with the sweet berry, as Italian cooking has long known. It’s important to take the caramel only to a light amber color: hold it too long and it will turn bitter and overwhelm the delicate strawberry.
Handy Tips
Use coffee or strawberry ice cream instead of vanilla, and swap the brandy for a liqueur if you like. The same method works to caramelize slices of pineapple, melon, pear, or peach. Work quickly: the caramel sets instantly, so add the strawberries as soon as it turns syrupy.
Serve the dessert right away, while the ice cream still holds its shape and the sauce is warm. It’s a striking finish to a romantic dinner that requires no baking and no advanced skills.
Part of European cuisine — 67 more recipes in the section.
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Ingredients
Instructions
In a skillet, combine the sugar with the water and, over medium heat, stirring constantly, cook a light syrupy caramel.
Add the coarsely chopped strawberries and the brandy to the skillet. Cook, stirring, for another 1 to 2 minutes.
Place 3 scoops of ice cream into each dish. Artfully drizzle with the sauce, garnish with basil leaves and wafer rolls.
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