No meal is complete without a sweet, and none is more beloved than the year-round favourite strawberries and cream.

 

6 punnets of ripe strawberries

75 g castor sugar

300 ml pouring cream

50 g icing sugar

1 vanilla bean

  1. Remove the stems from the strawberries & cut in half lengthwise
  2. Place 1/2 in a bag with the castor sugar & seal at full pressure
  3. Steam at 50°C for 1 hour to produce a limpid syrup
  4. Decant the syrup through a fine strainer into a small jug & refrigerate
  5. Discard the cooked strawberries

 

To serve

  1. Just before service (not more than 1 hour) place the remaining strawberries & add the (cold) syrup
  2. Seal at full pressure
  3. Split the vanilla bean & scrape the seeds into a 500 ml jug
  4. Add the icing sugar
  5. Whip to firm peaks using a wand blender
  6. Divide the strawberries & syrup between 6 bowls & add a dollop of cream to each