Daniel's Dish: Sweet Sensation
With tender gelée and a dash of pistachios, a strawberry sundae becomes a sophisticated treat
If you have a garden or are inclined to drive to a pick-your-own-fruit field, you are in for a big reward right now: fresh ripe strawberries. It is high season for this luscious, unbelievably fragrant fruit, one that so many people -- myself included -- consider not only one of the edible joys of summer but also an essential ingredient in plein-air entertaining. A simple way to use a couple of perfumed pints is to make strawberry sundaes. But as this month's foolproof recipe reveals, with just a little extra effort, you can give this traditional crowd-pleaser a more sophisticated presence.
Part of the surprise is in the presentation -- footed glass goblets put the dessert's delectably rosy blush on a pedestal. Carefully layering the ingredients is another adjustment. A foundation of homemade strawberry gelée receives a generous dollop of the ruby-red diced fruit, followed by a snowy scoop of vanilla ice cream. Then you top it off with a sweet whipped-cream cloud dappled with the soft green of chopped pistachios. With a sundae this pretty, it seems a shame to disturb it with a spoon. Correction -- almost a shame.
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