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For as long as I can remember, strawberries have been my go-to indulgence. I mean, it wasn’t always the fruit itself. There were popsicles, slushies, lollipops, sodas, cream cheeses, sundaes, you name it. Later on in life, there was even strawberry-flavored beer. And when I did eat the fruit itself as a kid, it was usually coated in sugar. What was that all about?!
Nowadays, I can’t imagine ruining perfectly good fresh, plump strawberries by eating them any way but, well, fresh! They’re sweeter than other berries at peak ripeness but still have that delightfully sour undertone that makes them such a wonderful complement to basil and vanilla alike. In this Roasted Strawberry Pots de Creme, they’re paired with both for maximum flavor effectiveness. Prepare to have your tastebuds blown away!
- Preheat the oven to 325 degrees F. Blend together 1½ cups of the coconut milk, honey vanilla, cinnamon, and salt.
- Heat the remaining coconut milk in a small saucepan over medium until just beginning to steam. Stir in the gelatin until dissolved, then pour into the blender and process on low speed for 30 seconds.
- Divide between four six-ounce ramekins. Place them in a large baking pan and add 1 inch of water to the bottom, then bake until set, about 60 minutes.
- Meanwhile, combine the strawberries, 2 tablespoons honey, and basil in a baking dish of their own and add to the oven during the last 15 minutes of baking.
- Allow both to cool to room temperature, then puree the strawberries and divide them on top of the pots de creme. Chill before serving.