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