Minted Strawberries and Cream

1. 1

   Place the halved strawberries in a large, chilled bowl, add sugar, mix and set aside.

2. 2

   Chiffonade the mint by piling the the leaves together and then rolling them into a cigar shape and slicing with a sharp knife from end to end.

3. 3

   You should get a pile of mint ribbons called a chiffonade.

4. 4

   Add the mint to the bowl of strawberries, stir, and allow to sit for about 20 minutes.

5. 5

   Add the chilled cream and gently incorporate.

6. 6

   Serve in chilled dessert bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.