Dessert: Roasted Strawberry Trifles With Lemon Cream

Recipe by Dave Muller and Lana Porcello Roasting the strawberries intensifies their sweetness.

This recipe includes fertility superfoods such as:

Lemon, Basil

Health and fertility benefits of Roasted Strawberry Trifles With Lemon Cream

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

3 cups heavy cream
1 1/4 cups sugar, divided
Kosher salt
1/3 cup fresh lemon juice
1 cup gluten-free baking flour or regular all-purpose flour
5 tablespoons unsalted butter, room temperature, cut into pieces
1/4 cup (packed) light brown sugar
1 tablespoon finely chopped basil
1 teaspoon vanilla extract
3/4 cup granola
2 pounds strawberries, hulled, halved if large
1 teaspoon smoked sea salt or flaky sea salt
Torn mint and basil leaves (for serving)

Instructions

Bring cream, 1 cup sugar, and a pinch of kosher salt to a gentle simmer in a medium saucepan over medium heat, stirring to dissolve sugar and salt. Cook 3 minutes. Remove from heat and whisk in lemon juice. Let cool slightly, then transfer to a medium bowl and press a sheet of plastic wrap directly onto surface (this will help prevent a skin from forming). Chill lemon cream until it has set up to a pudding-like consistency, at least 12 hours.
Preheat oven to 325 °F. Combine gluten-free flour, butter, brown sugar, basil, vanilla, and a pinch of kosher salt in a medium bowl. Using your fingers, work mixture until it comes together in small clumps. Scatter crumble on a large parchment-lined baking sheet. Bake until golden brown and slightly firm, 30 –35 minutes. Let cool and break into smaller pieces. Mix in granola.
Increase oven temperature to 425 °F. Toss strawberries, smoked salt, and remaining 1/4 cup sugar on a clean rimmed baking sheet to combine. Roast strawberries, tossing once, until they are juicy but still hold their shape, about 5 minutes. Let cool slightly.
Just before serving, assemble trifles by spooning alternating layers of lemon cream, roasted strawberries, and granola crumble into 8 –12-oz. glasses or jars, dividing evenly. Top off with some mint and basil leaves.

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