Macerated Georgia Strawberries with Lemon Diplomat

Recipe by Chef Matthew Ridgway of Gypsy Kitchen – Atlanta
Demonstrated at
Ponce City Farmers Market on April 25, 2017 / East Atlanta Village Farmers Market on May 18, 2017

Ingredients

Macerated Strawberries

• 3 cups Watsonia Farms Strawberries
• 1/4 cup granulated sugar
• 3 tablespoons St. Germaine
• 1 tablespoon chopped fresh herbs such as Thai basil
• Zest of 2 lemons
• Juice of 1 lemon

Whipped Cream

• 4 cups heavy whipping cream
• 1/4 cup powered sugar
• 1 tablespoon vanilla

Lemon Curd

• 1 3/4 cups granulated sugar
• 1 1/2 cups egg yolks
• 1 cup fresh lemon juice
• 1 teaspoon salt
• 6 ounces butter, cold, cubed
• Zest of 2 lemons

 Directions

Macerated Strawberries
In a large non-reactive bowl, combine strawberries, sugar, St. Germaine, chipped herbs, lemon zest and lemon juice. Let strawberries sit for one hour. If not using right away, refrigerate.

Whipped Cream
In a large metal bowl, use a hand mixer to begins slowly whipping cream. Add powered sugar, one tablespoon at a time, until the sugar dissolves. Add vanilla. Increase speed of mixer and whip until cream forms soft peaks.

Lemon Curd
In a large glass or metal bowl, whisk together sugar, egg yolks, lemon juice and salt until sugar dissolves. Heat 2 inches of water in a large saucepan until it begins to simmer. Have a bowl of ice water nearby. Put bowl of egg yolks over simmering water, forming a double boiler. Using a rubber spatula that can withstand high temperatures, use a figure eight motion and stir the curd as it slowly begins to thicken. When curd has reached the desired consistency, remove from heat and place i over the bowl of ice water. Stir in figure-eight motions until the curd has cooled. May be made up to 1 week ahead, or frozen and thawed before use.