For October's BrightRx, we are focusing on sweet indulgences that are better than Halloween candy. Challenge yourself to make your own gratifying dessert. Thomas Raquel has created luscious RAPTURE Balsamic Roasted Strawberries that can be the base of anything from salad dressing to creative desserts. Today, we are sharing how to turn them into his "Shortcake Sundae".
Photo by Daniel Krieger
As Le Bernardin’s executive pastry chef, Thomas Raquel creates modern, seasonal desserts rooted in classic technique that complement the cuisine of chef Eric Ripert. Raquel grew up in the Philippines and Los Angeles, learning how to cook from his Filipino grandmother. While studying pastry at the California School of Culinary Arts, Raquel worked in the pastry kitchens of Lucques, AOC and The Water Grill, as well as Wolfgang Puck Catering, before traveling to Paris where he staged at the acclaimed Pierre Hermé patisserie. Raquel went on to work as pastry chef for Chicago's L2O and Acadia, where he received a "30 Under 30" distinction from Zagat Chicago, before joining the Le Bernardin team as executive pastry chef in 2014.
Photo by Diana Hossfeld
Balsamic Roasted Strawberries
By Thomas Raquel
- 1 quart of strawberries (washed, hulled and cut in half)
- 4 tbsp local honey
- 1/2 tsp salt
- 1/4 cup Brightland RAPTURE balsamic vinegar
- 1/2 tsp of vanilla bean
- Zest of 1 lemon
Set oven to 375* F.
In a mixing bowl combine honey, salt and balsamic vinegar, stir until honey is dissolved. Toss the strawberries and place on a baking sheet and bake for 20 -30 mins.
Stir occasionally making sure the syrup and the natural juices from the strawberry do not burn You want to reduce the juices and balsamic to the same consistency as a maple syrup.
Add the vanilla paste and lemon zest. Stir and let it cool completely.
*Note*: You can use this as base for salad dressing or a topping to vanilla ice cream or frozen yogurt.
- 3 tablespoons of Balsamic Roasted Strawberries
- 3 scoops of your favorite vanilla ice cream or frozen yogurt
- 2 tbsp of shortbread cookie crumble
- 1 tsp Brightland ALIVE olive oil
Place 3 scoops of ice cream in a frozen bowl. Sprinkle on shortbread crumb, and top with Balsamic Roasted Strawberries. Add a splash of olive oil and a pinch of Maldon sea salt to serve.