It might be fun to have your friends dip and torch their own strawberries. Use skewers, a communal bowl of marshmallow crème (recipe below) and a small blowtorch to pass around the table. These strawberries don’t keep too well (the moisture from the strawberries makes the crème separate from them if left in the fridge too long), so eat them as soon as possible. Though, that last part may not be a problem for you at all.
TORTURED STRAWBERRIES (STRAWBERRIES IN BRULEED MARSHMALLOW CRÈME)
- 2 egg whites
- 1/2 cup sugar
- Pinch cream of tartar
- 1/2 teaspoon vanilla
- Pinch salt
- 1 pound strawberries, rinsed and dried
Procedure:
1. Add egg whites and sugar to the stainless steel mixing bowl of a stand mixer. Using whisk attachment, whisk on medium-high speed until sugar is incorporated and whites form soft peaks, about 3 to 4 minutes.
2. Add in cream of tartar, vanilla and salt. Whisk on high speed for about a minute or so. Crème is done when it’s glossy and holding stiff peaks.
3. Dip and swirl a strawberry into crème. Using a blowtorch (or gas burner, if you are using skewers), brown crème as desired. Place on serving plate (or in mouth!) and serve immediately.
1. Add egg whites and sugar to the stainless steel mixing bowl of a stand mixer. Using whisk attachment, whisk on medium-high speed until sugar is incorporated and whites form soft peaks, about 3 to 4 minutes.
2. Add in cream of tartar, vanilla and salt. Whisk on high speed for about a minute or so. Crème is done when it’s glossy and holding stiff peaks.
3. Dip and swirl a strawberry into crème. Using a blowtorch (or gas burner, if you are using skewers), brown crème as desired. Place on serving plate (or in mouth!) and serve immediately.
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