Vanilla rice pudding, balsamic strawberry sauce and strawberry nectarine salad

How to make this yummy balsamic strawberry sauce?

Chop 1 pound of strawberries and cook it on low heat with about 1/2 cup of white cane sugar, juice of 1/2 lemon,  1 T very good quality, thick balsamic vinegar and approx. 1/3 cup of water.  Feel free to adjust, you have to end up with a sweet, thick sauce. Cook it until you achieve a thick consistency, the strawberries are falling apart but you still have some big pieces.

And the fruit salad that will be sweet and fragrant?

Chop strawberries and white nectarines into similar size. (I chopped them small, bigger one is good, but not too big) Mix it with chopped lemon verbena and anise hyssop. In case you don’t have access to these herbs you can use mint and lemon zest. Finish off with finger lime caviars, or if you don’t have this fun fruit just squeeze some lime juice on it.

Vanilla rice pudding

Cook 1C of risotto rice in an equal mixture of water and full fat milk, pinch of salt and the seeds of a vanilla pod. You need to cook it as with a risotto, continuously adding small amount and stirring. When you feel the rice is cooked add a good 1/3 cup of heavy whipping cream and keep stirring on low heat until all the cream soaked in. Add 1-2 T white cane sugar. Taste. It shouldn’t be very sweet because you will have a really sweet strawberry sauce to go with it!!!



And what is that beautiful blue flower on top?

I decorated the pot with tiny anise hyssop and lemon verbena leaves, borage flower and bachelor button petals.

This is borage. Its flower is used for decoration, it has a sweet, fresh taste, really special. The leaves can be used in tea and cooked as stinging nettle!


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