{"id":402,"date":"2010-06-26T17:04:53","date_gmt":"2010-06-27T01:04:53","guid":{"rendered":"http:\/\/www.lacocotteverte.com\/?p=402"},"modified":"2025-09-05T12:10:18","modified_gmt":"2025-09-05T20:10:18","slug":"strawberries-and-triple-cream-cheese-with-basil-cookies","status":"publish","type":"post","link":"https:\/\/www.lacocotteverte.com\/?p=402","title":{"rendered":"Strawberries and Triple-Cream Cheese with Basil Cookies"},"content":{"rendered":"

\"Strawberries
\n\u2014 Serves 6<\/em><\/p>\n

Recipe courtesy of Luisa\u2019s Catering<\/a><\/p>\n

Triple the pleasure with creamy Delice de Bourgogne! This triple cream cow’s milk cheese melts on the tongue like whipped butter. The cookies are extremely light and fluffy, fragrant with sweet basil. With fresh ripe strawberries in simple vanilla syrup, not only is this cheese course beautiful, it is easy to make and absolutely delicious.<\/p>\n

*Items marked in green<\/span> are available from The Gourmet Corner.<\/p>\n

Suggested wine pairing: Burgundy<\/p>\n

Cookies<\/h3>\n

<\/p>\n

    \n
  • 2 egg whites<\/li>\n
  • 1\/3 cup granulated sugar<\/li>\n
  • 3 Tbs \u00c9chir\u00e9 unsalted butter<\/span>, melted<\/li>\n
  • 1\/3 cup all purpose unbleached flour<\/li>\n
  • 2 tsp julienned fresh basil, plus whole sprigs for garnish<\/li>\n
  • 2 Tbs sliced almonds, lightly toasted<\/li>\n<\/ul>\n

    <\/em><\/p>\n

    Preheat oven to 350\u00b0F.<\/p>\n

    In the bowl of a stand mixer or hand mixer, using the whisk attachment, beat the egg whites until frothy, about 2 minutes. Slowly add the sugar and beat until soft peaks form, 5-10 minutes. Slowly drizzle butter into the egg white mixture and mix for 1 minute. Turn the mixer to low speed and add the flour and basil. Mix just until incorporated.<\/p>\n

    Line a baking sheet with a silicone mat such as a Silpat (or use parchment paper). Mound tablespoons of the batter 2 inches apart on the sheet; slightly flatten with back of spoon. Place about 3 almond slices on each cookie. Bake until golden brown, 10 to 12 minutes. Let cool to room temperature. <\/p>\n

    Cookies are best eaten the same day, but you can store them in an airtight container for up to 2 days. The texture may become a little chewy.<\/p>\n

    Strawberries and Cheese<\/h3>\n

    <\/p>\n

      \n
    • \u00be cup water<\/li>\n
    • 1\/3 cup sugar<\/li>\n
    • 2 cups fresh strawberries (about 8 ounces), hulled and quartered<\/li>\n
    • 1\/2 vanilla pod<\/span>, or 1 tsp vanilla extract<\/li>\n
    • 8 ounces Delice de Bourgogne cheese<\/span><\/li>\n<\/ul>\n

      <\/em><\/p>\n

      \"DeliceMake simple syrup: In a medium-size saucepan, combine the water and sugar over high heat. Cook, stirring constantly, until the mixture comes to a boil. Let cook 1 more minute. Turn off heat and let cool to room temperature about 45 minutes. <\/p>\n

      Measure 1\/3 cup of simple syrup into the saucepan you used to make the simple syrup (reserve the rest of the syrup for another use). Split the half-pod of vanilla lengthwise and use the tip of a knife to scrape the seeds into the syrup (if using vanilla extract, stir into syrup). Add strawberries to syrup. Bring to a simmer and cook for 2 minutes. Turn off heat and let cool to room temperature. The strawberries will continue to release liquid as they cool.<\/p>\n

      Plating<\/h3>\n

      Divide cheese into six wedges. Place a slice of cheese in the middle of each of six dessert plates. Place two cookies beside each wedge of cheese. Using a slotted spoon, put a few strawberries next to each wedge of cheese. Garnish with a sprig or two of basil on each plate. Serve immediately. <\/p>\n","protected":false},"excerpt":{"rendered":"

      Triple the pleasure with creamy Delice de Bourgogne! This triple cream cow’s milk cheese melts on the tongue like whipped butter. The cookies are extremely light and fluffy, fragrant with sweet basil. With fresh ripe strawberries in simple vanilla syrup, not only is this cheese course beautiful, it is easy to make and absolutely delicious.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[66,67,68],"_links":{"self":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/402"}],"collection":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=402"}],"version-history":[{"count":11,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/402\/revisions"}],"predecessor-version":[{"id":1413,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=\/wp\/v2\/posts\/402\/revisions\/1413"}],"wp:attachment":[{"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=402"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=402"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacocotteverte.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=402"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}