Curtis Stone's tres leches ices with smashed strawberries

AT A GLANCE

  • Serves 6 people

"Known as raspados in Latin America, these shaved ices are quick and easy warm-weather treats," says Curtis Stone. "Muddled strawberries mingle with three milks (condensed, full-cream, and buttermilk for a little tang) and crushed ice, making for an ultra-refreshing fix. Serve with a spoon and a straw so none goes to waste."

  • 235 ml sweetened condensed milk
  • 160 ml milk
  • 80 ml (1/3 cup) buttermilk
  • 1 tsp pure vanilla extract
  • 400 gm small strawberries, hulled and halved
  • 20 gm caster sugar
  • 8 cups ice cubes
  • Ground cinnamon, to serve
01   Whisk milks and vanilla in a bowl to combine, then cover and refrigerate until well chilled (2-3 hours). This can be done up to 2 days ahead, covered and refrigerated.
02   Toss strawberries and sugar in a large bowl to coat and set aside, tossing occasionally, until berries release their juices (15-20 minutes), then mash with a fork.
03   Working in batches, grind ice in a food processor until very finely crushed and fluffy.
04   Divide mashed strawberries among 6 chilled glasses, pile crushed ice on top, drizzle with tres leches mixture, scatter with ground cinnamon to taste, and serve with a spoon and a straw.

Topics:

STRAWBERRIES, STRAWBERRIES, CURTIS STONE, BUTTERMILK, DESSERT, LATIN AMERICAN

Recipe:

CURTIS STONE

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Jan 2017

Jan 2017

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