Yield: 2 servings. 1 ½ cups (about 8 oz.) fresh California strawberries, stemmed and quartered 1 Tbsp. chopped fresh mint 1 Tbsp. aged balsamic vinegar 2 tsp. granulated sugar, divided 2 large eggs, separated ¼ tsp. vanilla 2 tsp. butter as needed, confectioners’ sugar In bowl, combine strawberries, mint, vinegar and 1 1/2 tsp. of the granulated sugar. Set aside. In small bowl, whisk egg yolks with vanilla and remaining 1/2 tsp. granulated sugar for 1 minute, or until slightly thickened. ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.