Almond cream, marinated strawberries

A play on the classic strawberries and cream. The classic version is simple and oh so decadent! This dish attempts to improvise the tried and true and add a few more components. The strawberries are marinated in grappa, then sprinkled with some sugar. The cream, which usually used full fat (35%), is made with table cream (18%). Using carrageenan, we can achieve a texture that is just as creamy if not creamier than full fat cream. The carrageenan also helps to allow the flavour to linger just a bit more. I also added pure almond extract to the cream and just enough sugar to enhance the almond flavour without making the cream too sweet. Some chocolate and blueberries to complement and colour the dish. The people who tried it said the sweetness was just right. Just enough to be considered desert sweet, but not too much to be the dominant flavour.