Bring the excitement of the FOOD & WINE Classic in Aspen home with the three-course dinner chef Chris Cosentino created for the festival. For this exclusive event, Cosentino combined fresh ingredients, innovative flavors and creative presentation—and now you can re-create it all at home. Check out the recipes, as well as the kitchen tools for making them, and remember to share photos of your meal with #HaveDinnerWithUs.Traditionally savory flavors like balsamic vinegar, bay leaf, and black pepper, elevate chef Chris Cosentino's dessert from mere sweetness to sublime sophistication.This recipe is sponsored by KitchenAid.

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Recipe Summary

Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spray 8 four-ounce tin ramekins with cooking spray, Place on baking sheet and set in refrigerator to chill.

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  • In a small mixing bowl, pour 1 cup heavy cream over gelatin and set aside. In a medium saucepan, combine the remaining cream, milk, sugar, bay leaves, lemon peel and vanilla pod. Bring the mixture to a boil, stirring gently. Remove from heat, cover and let steep for 10 minutes. Uncover and remove bay leaves, lemon peel and vanilla pod. Pour cream mixture into bowl with gelatin; whisk until gelatin has dissolved. Strain through a fine mesh sieve and pour into prepared four-ounce tin ramekins. Chill in the refrigerator until set, about 4 hours. In a small bowl, toss strawberries with a splash of lemon juice and extra virgin olive oil.

  • To serve, flip the tin ramekin onto a dessert plate, then poke a small hole in the bottom which is now the top with a paring knife. Place a tablespoon of strawberries on the side then drizzle with balsamic vinegar and extra virgin olive oil. To finish grind a bit of black pepper, then serve with a smile.

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