Shortcake Sundae featuring Balsamic Roasted Strawberries
This October, we are focusing on sweet indulgences that are better than Halloween candy. 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".
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.
Balsamic Roasted Strawberries
*Note*: You can use this as base for salad dressing or a topping to vanilla ice cream or frozen yogurt.