This is probably my main motivation when making risotto. Yes, it is creamy and parmy and full of starchy goodness, but risotto cakes are where it's at.
Soft. Crispy. Moist. Compressed cakes of indulgence.
But that's not the cakes I'm writing about. I came across incredible looking strawberries today for a price that felt a little like stealing. Strawberries! They actually look deep red, ripe, plump and delcious!
I bought two packages for shortcakes for dessert.We had left over heavy cream from last night. It was such a beautiful sunny day, so it just felt like a shortcake night.
I used the raw sugar for the shortcakes, and sprinkled some on top to create a sweet sugary crunch.
The whipped cream was more or less an afterthought. I wasn't really planning on it, but Matt insisted.....I am so glad he did! I haven't had good whipped cream in months. Months and months. Before I quit my job. Their whipped cream was always over whipped and under flavored.
I took a spoonful to check the sweetness factor and was hijacked into airy heaven. It was perfect. Medium peaked, smooth, airy and creamy. A whole different kind of creamy than risotto. I couldn't have made it go better with the strawberries and shortcake; the medium peaks eased seamlessly into the fruit. It didn't just sit there like a dead bird. Ever had too whipped cream? It really ruins a great dessert.
I've missed fresh whipped cream! And strawberries. The strawberries were ripe and sugared just enough to bring out the flavor of the fruit without overwhelming it with sugary sweetness. It went really well with the shortcakes; the sweet crunch was every few bites, so it was an extra burst of sweet sugary flavor.
What a fabulous kick off into warmer days. If I wasn't so full from such a great meal and dessert I'd go back for more.