Strawberries and Cream
(11 Jan 2018)

Strawberries and Cream Expresso

Strawberries and Cream
Recipe by Angie Boyd
Serves 4
Marinated Balsamic Strawberries:
80g Castor sugar
45ml Balsamic vinegar
½ Lemon, zest only
200g Strawberries
Twist of black pepper
Place the sugar and balsamic into a shallow pan and set over a medium heat.
Bring to the boil and then cook until reduced to a syrupy consistency. ( reduce about 1/3 of the liquid away). Remove and cool slightly.
Wash and hull the strawberries, cut in half and then place all ingredients into a dish and leave to marinate in the fridge for an hour or so.
Vanilla Bavarian cream
250ml Milk, full cream
3 Egg yolks
80g Castor sugar
10ml Vanilla essence
2 ½ leaves Gelatine
150ml Cream, well chilled
Scald the milk and vanilla in a heavy-bottomed saucepan.
In a clean bowl, whisk the yolks and sugar until creamy.
Pour a little of the hot milk onto the yolks and stir to blend. ( temper)
Return this egg mixture to the saucepan and cook over a medium heat. Stir in a figure-of-8 motion, using a wooden spoon, until the custard coats the back of the spoon.
Remove immediately and strain into a clean bowl and set aside.
Soak the gelatine in a little cold water until soft.
Squeeze out the gelatine and add to the hot custard, mixing well to dissolve the gelatine. Now chill the custard to ‘gelling’ point over an ice-bath. (or in the fridge)
Whip the chilled cream to firm peak and fold into the chilled custard.
To assemble:
Strain the strawberries and set the strained balsamic syrup to one side. Place a spoonful of the marinated strawberries into the bottom of each glass.
Divide the Bavarian cream mixture equally between the 4 glasses, pouring it over the strawberries.
Leave to set completely in the fridge ( about 1 hour)
To serve – spoon extra marinated strawberries over the top and drizzle a little of the reserved balsamic syrup over.







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