• 2 Cups whole milk
  • 2 envelopes (1/4 ounces each) unflavored gelatin
  • 1 Cup crème fraiche or sour cream
  • 1 can (14 ounces) sweetened condensed milk
  • 2 Cups heavy cream
  • 2 Teaspoons vanilla extract
  • 1/8 Tsp. salt
  • 1 Cup lemon curd, homemade or purchased
  • 4 Ounces white chocolate, finely chopped
  • 2 Packages (18 ounces each) Driscoll’s Berry Big Strawberries, divided [, stems removed, plus more for garnish]
  • 1/4 Cup sugar, dived
  • 24 fresh basil leaves, divided
  • 1 Tbsp. lime juice, divided
  1. POUR 2 cups milk into a measuring cup.
  2. SPRINKLE 2 envelopes gelatin over milk and WHISK thoroughly to combine.
  3. SET ASIDE milk mixture for 5 minutes to bloom and thicken.
  4. PLACE 1 cup crème fraiche (or sour cream) into a large bowl.
  5. ADD 1 can sweetened condensed milk,  2 cups heavy cream, 2 teaspoons vanilla extract, and 1/8 teaspoon salt.
  6. WHISK to combine ingredients.
  7. SET ASIDE crème fraiche mixture.
  8. POUR milk mixture into a small saucepan.
  9. HEAT over medium-low heat just until simmering. Do not overcook.
  10. REMOVE from heat.
  11. ADD 4 ounces chopped white chocolate.
  12. ALLOW TO REST 3 minutes then WHISK until smooth.
  13. STRAIN hot milk mixture into crème fraiche mixture and WHISK until smooth.
  14. DIVIDE mixture equally into three bowls (about 2 ½ cups per bowl).
  15. ADD 1 cup lemon curd to one of the bowls and WHISK to combine. Gelatin may begin to set slightly.
  16. DIVIDE lemon curd mixture equally into twelve 8-ounce glasses (about 1/3 cup per glass).
  17. REFRIGERATE glasses for about 30 minutes or until mixture is set.
  18. HULL 1 package strawberries and PLACE into the bowl of a food processor.
  19. ADD 2 tablespoons sugar, 12 basil leaves, and 1½ teaspoons lime juice.
  20. PULSE until strawberry mixture is finely blended.
  21. ADD half the strawberry mixture to second bowl of crème fraiche mixture and WHISK until smooth.
  22. SET ASIDE crème fraiche/strawberry mixture.
  23. DIVIDE remaining strawberry mixture evenly between glasses of chilled lemon curd (about 1 tablespoon per glass).
  24. DIVIDE plain crème fraiche mixture between glasses and POUR carefully to not disturb strawberry layer (about ¼ cup per glass).
  25. REFRIGERATE glasses for at least 30 minutes or until plain layer is set.
  26. DIVIDE crème fraiche/strawberry mixture between glasses (about 1/3 cup per glass).
  27. REFRIGERATE glasses for at least 30 minutes or until set. This step can be done several hours before serving.
  28. HULL and CHOP remaining 1 package strawberries into 1/4-inch dice and PLACE into a medium bowl.
  29. CHIFFONADE remaining 12 basil leaves and ADD to bowl.
  30. ADD remaining 2 tablespoons sugar and remaining 1 ½ teaspoons lime juice.
  31. STIR to combine mixture and ALLOW TO REST several minutes until sugar dissolves.
  32. DIVIDE mixture between glasses (about 2 tablespoons per glass).
  33. GARNISH with a whole or halved Berry Big Strawberry.
  34. SERVE immediately or CHILL in refrigerator until ready to serve.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g