Strawberry Sauce for Vanilla Cream
Ingredients
Directions
Make the sauce
Crush the strawberries in a bowl.
Mix the crushed strawberries with the sugar and stir until dissolved.
Strain the mixture through a fine colander or vegetable press.
Chill
Chill the sauce in the refrigerator until needed.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Strawberries
- Provide the main fruit flavour, colour and liquid for the sauce.
- Sugar
- Sweetens the sauce and helps draw juice out of the crushed strawberries.
The step that matters
Strain the mixture through a fine colander or vegetable press. Straining removes seeds and pulp fragments, which gives the sauce a smooth texture. Pressing gently pushes out more juice without forcing through too much solid material.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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