I’m not a gadget girl. I don’t have cabinets filled with assorted tools and utensils that seemed necessary, but later ended up unused, gathering dust. However, when I find something truly useful that simplifies a kitchen task, I’m all about it.
I met my new friend, the strawberry huller, while teaching a cooking class at Williams-Sonoma when I needed to hull a bunch of berries quickly. The huller uses a tiny claw-like edge to scoop out both the leaves and stems of fresh strawberries. It also cores tomatoes with ease.
I would normally hull strawberries with my paring knife, using its tip to gently cut away the stem and the tough flesh at its base. The strawberry huller completes the task quickly and neatly. It cleanly removes the leaves and the stem, leaving behind a bonus — a perfectly-shaped well in the center of each strawberry ready to be filled.
Melt white chocolate carefully in a double boiler.
Make sure berries are completely dry before dipping. A wet surface will keep the chocolate from sticking to the strawberrry.
Pastry bag or Resealable Plastic Bag
- 1/3 cup mascarpone cheese, room temperature
- 4 ounces white chocolate, melted and cooled, slightly
- 2 pounds strawberries, rinsed, patted dry and hulled
- Additional white or semisweet chocolate for dipping or drizzling
- Line a sheet tray with parchment paper. Place the mascarpone cheese in a medium bowl and stir with a spatula or wooden spoon until smooth. Stir in the melted white chocolate.
- Scoop the mixture into a pastry bag fitted with a round tip. Pipe the white chocolate into the center of each strawberry and place on sheet tray.
- You can dip the berries in melted white or semisweet chocolate or drizzle them with the melted chocolate. Arrange the berries on the prepared sheet tray and chill for 15 minutes until the chocolate is set.
- Makes about 30 strawberries.