Top Chef, Season 2
Episode 3 Recipes
Marisa Churchill
Strawberry Crisp with Whipped Cream
Makes about 9 individual size crisps
Equipment:
9 1-cup capacity ramekins
Filling:
6-1/2 pints strawberries, hulled and quartered
juice of 1 lemon
2 cups sugar
1/2 vanilla bean, cut in half lengthwise and seeds scraped out
1/2 cup flour
2 tablespoons cornstarch
1. In a medium bowl, combine berries with lemon juice and toss gently.
2. In a small bowl, mix together sugar, vanilla seeds, flour, and cornstarch.
3. Add sugar mixture to berries and gently mix to coat berries.
Crisp Topping:
6 cups flour
2 3/4 cups packed brown sugar
1 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon lemon zest
4 1/4 sticks butter
1 tablespoon vanilla extract
1/2 cup honey
1. In a standing mixer fitted with a paddle attachment, combine flour, sugar, salt, ginger, cinnamon, nutmeg and lemon zest. Mix on medium low speed until combined.
2. Add butter and mix on low until butter is incorporated into the mixture and mixture is fluffy.
3. Add vanilla and honey and mix until just combined.
Note: You may have extra topping. Freeze any extra topping in a freezer safe plastic bag and use within three months.
Whipped Cream:
1 cup heavy whipping cream
1/4 cup sugar
1/4 vanilla bean, cut in half lengthwise and seeds scraped out
1. In standing mixer fitted with a whisk attachment, whip cream on medium speed until it forms medium stiff peaks
2. Add sugar and vanilla seeds and whip to stiff peaks, being careful not to overwhip.
To assemple crisps:
1. Heat oven to 375F.
2. Fill each ramekin with 3/4 cup strawberry mixture.
3. Top with 1/3 cup crisp topping mixture.
4. Bake until turning golden brown.
5. Remove from oven, let cool slightly.
To serve:
Top with whipped cream.
