Norwegian Strawberries with vanilla sauce

Wash and hull the strawberries, then slice them in half.

In a bowl, combine the strawberries with sugar and let them macerate for 30 minutes.

In a saucepan, combine water and sugar over medium heat until dissolved.

Split the vanilla bean lengthwise and scrape the seeds into the saucepan, adding the pod as well.

Bring the mixture to a simmer and let it cook for 5 minutes to infuse the vanilla flavor.

In a separate bowl, mix cornstarch with a little cold milk to create a slurry.

Remove the vanilla pod from the saucepan and whisk in the cornstarch mixture.

Continue to cook the sauce, stirring constantly, until it thickens, about 2-3 minutes.

Remove from heat and let it cool slightly.

In a separate bowl, whip the heavy cream until soft peaks form.

Gently fold the whipped cream into the vanilla sauce until combined.

Serve the macerated strawberries in bowls, drizzled with the vanilla sauce.

Garnish with a sprinkle of salt for contrast.

Enjoy immediately for the best flavor and texture.

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