After grabbing our haul of fresh strawberries at Cattows Farm, I had to set about making something with them. I had a few ideas circulating around a sorbet, a strawberry crumble and a sundae so I decided to go for a halfway point between all three.
Fresh strawberries are a must for this, you just don’t get the same freshness, size and taste from the supermarket varieties. The dish is surprisingly easy to put together so don’t be put off by the amount of elements and do feel free to simplify by leaving a few out if you like. Here’s what you will need:
700g Strawberries, hulled and sliced
250g Caster sugar
Juice of a lemon
Pinch of salt
Lemon and Basil Cream
Zest of a lemon
300ml Whipping cream
4-6 Basil leaves, finely chopped
75g Icing sugar
60g Plain flour
30g Soft brown sugar or caster sugar
30g Unsalted butter
150g Strawberries, small if possible, any large sliced in half, hulled
2 tbsp Caster sugar
4-6 Mint leaves, sliced finely, plus an extra sprig for presentation
Zest of an orange
First off, begin with the sorbet. Add the sliced strawberries to a blender and pour in the remaining sorbet ingredients. Blend until smooth and transfer to a jug or bowl. Wrap with cling film and allow to chill in the fridge for a couple of hours.
Using an ice cream maker, churn the sorbet until smooth and rich red in colour. Store in the freezer until needed. Meanwhile, place all the strawberries for the marinated strawberries step into a bowl and add the sugar, mint and orange. Mix well and cover with cling film. Chill this in the fridge for an hour or two.
For the crumble, preheat the oven to 190C. Line a tray with greaseproof paper and set aside. Add the crumble ingredients to a bowl and rub between your fingertips to create a sandy texture. Tip the mixture out onto the tray and shake the tray a little to create an even layer. Bake for 10-15 minutes or until golden.
Leave the crumble to cool in a bowl while you make the cream. In a bowl, whip the icing sugar and whipping cream together until soft peaks form, add in the lemon zest and basil mixing to combine. Transfer the cream to a piping bag and store in the fridge.
Now comes the magic. Time to plate! Start by taking the sorbet out of the freezer around 10-20 minutes before you need it, store it in the fridge to soften it enough to scoop a quenelle out. Add a generous spoonful of the marinated strawberries to the centre of the plate and place the crumble alongside.
Top the crumble with the sorbet and pipe on the cream, whack a sprig of mint in the top of the cream and there you have it, strawberry heaven!
Heaven is exactly how this plate of food tasted. The sorbet is pure fresh strawberry indulgence, sublime. The crumble adds that texture and a toasted flavour. The cream contributes a fresh and rich hit while the marinated strawberries are just an incredibly fresh burst of sweet, fruity flavour.
It takes a little effort but this is so worth trying. With summer now in full flow, what better time to treat yourself or a loved one to something sweet? This isn’t the last time i’ll make this, no way.