We started with more intense strawberries. Then added a lighter cake. We needed a special cream with texture and balance. We took buttermilk and blended it with cream cheese, sugar, and salt. We froze it with liquid nitrogen and folded in chopped baby celery leaves. This may sound strange, celery leaves in a dessert, but we’ve discovered that seemingly savory herbs can add that special something to sweet courses. They bring a certain balance to the dish in addition to their delicate flavor. Try it and you will be pleasantly surprised. We griddled the cake and dressed the strawberries with olive oil and thinly sliced lovage leaves. We topped them with the frozen buttermilk-cream cheese. And soon there was nothing left but a happy memory and a few sticky fingers.
About the Author
