Tortured Strawberries (Chocolate-Covered Strawberries in Bruleed Marshmallow Creme)
I have a confession: I have only lukewarm feelings for Halloween. I don’t mind the playful aspects of Halloween and good-natured parties, but I hate being scared, candy doesn’t do much for me, and food that looks like dismembered body parts grosses me out.
Even the recipe I’m posting right now could (and seasonally speaking, should) be done in the summer or spring — if you decide that strawberries need to be tortured. You could also torture apple or pear slices this time of year.
How does one go about torturing innocent fruit? Well, let me show you. . .
First you take some unsuspecting fruit, like strawberries.
- 2 egg whites
- 1/2 cup sugar
- Pinch cream of tartar
- 1/2 teaspoon vanilla
- Pinch salt
- 1 pound strawberries, rinsed and dried
- Combine egg whites and sugar in a medium-sized bowl. Beat with an electric mixer until soft peaks form, about 3 to 4 minutes. Add in cream of tartar, vanilla and salt. Continue to beat on high speed for about a minute or so. Crème is done when it’s glossy and holding stiff peaks.
- Dip strawberries into chocolate and place on a plate or tray covered in wax paper. Place in the freezer for about 5 minutes to set chocolate.
- Dip and swirl each strawberry into crème. Using a blowtorch (or gas burner, if you are using skewers), brown crème as desired. Place on serving plate (or in mouth!) and serve immediately.
- These only keep for a short time. I made them once a couple of hours before I took them to a party and the crème had deflated somewhat.
- This would also be good with apple or pear slices.