Strawberries with Honey-Rosemary Whipped Cream and Candied Rosemary

1. 1

   Combine the strawberries and orange liqueur in a bowl and set aside at room temperature for 30 minutes or cover and refrigerate for 1 hour.

2. 2

   Combine the cream, honey and 1 sprig of the rosemary in a small saucepan.

3. 3

   Bring to a simmer over medium heat and cook for 2 to 3 minutes, stirring occasionally.

4. 4

   Set aside to cool to room temperature, then refrigerate, covered, until well-chilled

5. 5

   Meanwhile, break the remaining rosemary into small sprigs and combine them in a small saucepan with 1/2 cup water and 1 cup of the sugar.

6. 6

   Bring to a boil, stirring to dissolve the sugar, then remove the rosemary from the syrup using tongs and toss it in a bowl with the remaining 1/2 cup sugar.

7. 7

   Transfer the candied rosemary to a lightly oiled cooling rack or silicon pad to dry.

8. 8

   Strain the chilled cream into a stainless steel bowl and whisk until soft peaks form.

9. 9

   Divide the macerated strawberries between four bowls.

10. 10

    Top each with two tablespoons of whipped cream and a sprinkling of candied rosemary.

11. 11

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.