Peppery strawberries with basil and goat’s curd cream

AT A GLANCE

  • Serves 6 people

Pairing strawberries with goat's curd makes for a different take on strawberries and cream. Basil, pepper and balsamic join the party, too, for a simple and refined dessert.

  • 60 gm caster sugar
  • 1 tbsp white balsamic vinegar, or to taste
  • 500 gm strawberries (about 2 punnets), hulled and sliced
  • ⅓ tsp coarsely ground black peppercorns
  • 1 cup (loosely packed) small basil leaves, plus extra to serve
  •  
  • Goat’s curd cream
  • 200 gm crème fraîche
  • 75 gm goat’s curd
  • 30 gm pure icing sugar
01   Stir sugar, vinegar and 60ml water in a small saucepan over medium heat until sugar dissolves, bring to a simmer then transfer to a bowl and refrigerate to cool. Add strawberries, pepper and basil and toss to combine.
02   Meanwhile, for goat’s curd cream, whisk ingredients in an electric mixer until soft peaks form (2-3 minutes), then divide among serving bowls. Top with peppery strawberries and serve with extra basil.

Topics:

GOAT'S CURD, SPRING, FAST, STRAWBERRIES, CREME FRAICHE, DESSERT

Recipe:

MAX ADEY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Nov 2017

Nov 2017

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