STRAWBERRIES WITH TEA-INFUSED CREAM

By akselden

Ingredients

• 1/2 cup heavy cream
• 2 berry-flavored tea bags
• 1 lb. strawberries, about 24
• 2 tbsp confectioners' sugar
• 1/2 tsp vanilla extract
• Grated chocolate for garnish

Preparation

Step 1

1 In saucepan combine cream and tea bags and bring to a simmer. Remove from heat; cover and let sit 10 minutes. Discard tea bags; strain cooled cream through sieve into medium bowl. Cover with plastic wrap and refrigerate until well chilled.
2. Slice stem end off strawberries so they will sit up. With small paring knife, gently remove tip and core of strawberries. Set aside leaves for garnish.
3 Using an electric beater, beat cream mixture in chilled metal bowl, about 1 minute. Add sugar and vanilla; continue beating until soft peaks form.
4 Spoon mixture into a pastry bag fitted with a small round or star tip. Pipe cream into strawberries.
5 Place filled strawberries on leaves and top with grated chocolate.