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Ingredients
- For the cream:
- 500 ml double cream or whipping cream (35%-55% fat content)
- 100 g fine caster sugar (unrefined golden if possible, it gives better flavour and colour)
- The juice of 2 large Amalfi lemons or if unavailable, 3 medium lemons
- For the strawberries:
- 12 strawberries, washed & hulled
- Balsamic vinegar
- 1 heaped tablespoon icing (confectioner’s) sugar
- 1 mint leaf, cut into a chiffonade
Details
Servings 4
Preparation
Step 1
Combine the cream and sugar in a saucepan and stir over a medium heat until dissolved. Bring to the boil and simmer for 3 minutes, then add the lemon juice, stir throuroughly and take off the heat, the mixture should start to thicken immediately. Taste and check for tartness and add more lemon juice according to taste. Allow to cool slightly then pour into dessert glasses or bowls, leaving a little spae at the top of each glass. The cream will start to set quite quickly. Leave to cool a little more then cover with plastic wrap and chill in the refrigerator for 2-3 hours.
Meanwhile, finely slice the strawberries length-ways and length-ways again, or finely dice and arrange them on a plate. Using a teaspoon, drizzle a few drops of balsamic vinegar over the fruit, then dust them with the icing sugar and toss gently to coat evenly. Leave them to macerate at room temperature.
To serve, take the creams out of the fridge. If they feel too firm, they can be left out for 15 minutes or so to soften. Arrange the slices over the cream. Top with a little finely sliced mint.
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