Strawberries Glacee with Shortcake and Chocolate
2 cups premium strawberries, sliced
3+ TBS Creme de Cassis, Vanilla liqueur, or sweet dessert wine
pinch fine sea salt
2-3 tsp fresh lemon juice
Honey, to taste
corn starch
homemade shortcake biscuits, pound cake slices or Angel Food Cake slices
Fresh cream whipped with vanilla and powdered sugar
Callebaut Milk and Semi Sweet Chocolate

Wash, dry, hull and slice strawberries; placing them in a glass or stainless bowl. Toss with Crème de Cassis or other sweet liqueur, a pinch of fine sea salt, lemon juice and about 1 TBS honey; rest at room temperature for about 60 minutes.

Transfer 1/2 of the berries and all of the juice to a measuring cup and puree with an immersion blender. Taste and adjust sweetness, flavor and acidity with honey, lemon, or liqueur to taste. Note the quantity.

Whisk-in 1 tsp of cornstarch for every 1/4 cup of puree, place in a saucepan and bring to a simmer until thick. Remove from heat, cool for several minutes and toss with remaining berries while still warm.

Serve warm or cold over shortcake biscuits or slices of cake with fresh vanilla whipped cream, and curls of milk and dark chocolate.
– Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com