Strawberries & Cream
50m
The Strawberries & Cream is a recipe that embodies simplicity. And, like all simple things, the details truly matter.
High-quality ingredients are, as always, essential. Additionally, the temperature of the berries, the tanginess of juice, and the childlike sweetness of the vanilla cream are all considered in this quintessential British dessert recipe.
Fill a pot halfway with water and bring it to a simmer over medium-low heat
Cut 1 vanilla bean in half lengthwise and scrape out the seeds. Reserve the pod
Add 250 ml of cold double cream and the vanilla seeds to a bowl. Reserve in the refrigerator
Remove the stems of 250 g of strawberries and add them to a bowl that is slightly larger than the pot of simmering water
Add 2 tbsp of caster sugar and crush them by hand
Cut the vanilla pod in half and add to the strawberries
Cover the bowl with cling film and place it over the simmering water. Let it cook for 30m, shaking occasionally, until the strawberries are very soft and a syrup is formed
Sieve the strawberries, squeezing lightly to extract all the juices. Let it cool a bit on the kitchen counter. Reserve the pulp for other preparations
Add 2 tbsp of icing sugar to the reserved cream and whisk it until soft peaks form
Trim and halve 500 g of strawberries. Combine them with the strawberry syrup
Plate the strawberries with the syrup and serve with a portion of the whipped cream. The strawberries & cream are ready
Enjoy! You can also add some meringue or nuts for a crunchy touch.
Yield 4 portions
Strawberry
750 g
Cold Double Cream
250 ml
Vanilla Bean
1
Caster Sugar
2 tbsp
Powdered Sugar
2 tbsp
Equipment
Kitchen Scale
Cling Film