Spring has sprung , along with this gorgeous strawberry patch confection, courtesy of Clio’s pastry chef, Renae Herzog. After tossing fresh strawberries in rosewater and sugar, Herzog “plants” them in fluffy chocolate soil made from cookie crumbles and cocoa nibs. She then drips rosewater dew on the berries, using some culinary wizardry involving hydrocolloids made with agar-agar.
To add flavor and depth, Herzog hides a layer of velvety coconut cream and some sweet and tangy balsamic gelée under the soil. “As a kid I remember running through strawberry fields and picking the warm, juicy berries,” says the California native. “With this dessert, I wanted to re-create that memory.”Clio, 370 Commonwealth Ave., 617-536-7200