Ingredients:
8 long-stemmed strawberries
1 egg whites, lightly beaten
1/2 cup turbinado sugar
2 tablespoons sour cream
2 tablespoons goat cheese
1/2 cup white port
1 cup heavy cream
salt
lemon juice
Directions:
Directions for Turbinado Crusted Strawberries:
Line a half sheet pan with parchment paper. Place egg white in a small bowl.
Place Turbinado sugar in another bowl. Using a pastry brush, lightly paint each strawberry with the egg white (carefully so you don’t bruise the fruit).
Roll each strawberry in the sugar, coating evenly.
Place coated strawberries on the prepared sheet pan; reserve.
Directions for Sour Cream and Goat Cheese Fondue:
Place sour cream and goat cheese in blender, reserve.
Place port in non-reactive saucepan over medium heat; cook to reduce by 90% – stand back, as the alcohol will ignite before it burns off.
Add the heavy cram and continue to cook until reduce by 60%.
Add the hot cream and port to the blender and immediately pulse until everything is homogenized.
Season with salt and lemon juice.
Transfer to main Marie, reserve, keeping warm. Yield: 2 cups
To serve:.
Place some of the warm fondue in the center of each slightly warmed dinner plate; place two crusted strawberries on the fondue, side by side.
Servings: 8
Time preparation: 45 min.
Time total: 75 min.