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MB

Strawberry & Cream

90 mins
Relatively simple
6 people

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

 

Mark's Insights

Mark has developed a technique that not only injects the strawberries with a burst of sweetness, it also preserves the integrity of the fruit to ensure the maximum flavour possible. The secret comes from the Sous Vide method, where he combines the strawberries with sugar and vacuum seals them to draw out the juices to combine into a delicious syrup. Serve as the dessert to Kurobuta Pork with apples and Hasselback Potatoes and Carrots & Lemongrass.

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

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