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Set buttermilk cream, poached Kentish strawberries

This buttermilk cream and poached strawberries is a great light desert for when you're not famished but need something sweet

Set buttermilk cream, poached kentish strawberries

Recipe courtesy of Allan Pickett at Swan, Shakespeare’s Globe

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Ingredients

For the set buttermilk cream

  • Double cream 400ml
  • Buttermilk 250ml
  • Vanilla pod 1, or 1 tsp vanilla essence
  • Bronze gelatine 4 leaves
  • Sugar 130g
  • Fresh mint half a bunch

For the poached strawberries

  • Strawberries 16, tops removed, sliced in half
  • Water 300ml
  • Sugar 100g
  • Cardamom pod 1
  • Vanilla pod 1

Method

  • Step 1

    Place the cream, milk, sugar & vanilla in a saucepan and bring to the boil.

  • Step 2

    Add the soaked gelatin and remove from heat and stir to dissolve.

  • Step 3

    Pass through a fine chinois and leave to cool until almost set, then pour into four small dishes or moulds.

  • Step 4

    Place in the fridge for 5-6 hours.

For the strawberries:

  • Step 1

    Place sugar, water, cardamom and vanilla in a saucepan and bring to the boil.

  • Step 2

    Add the halved strawberries and remove from the heat.

  • Step 3

    Leave to cool.

  • Step 4

    Reduce half of the poaching liquid and cool.

To serve:

  • Step 1

    Demould the cream and place into your serving bowl. Divide the poached strawberries into the bowls and arrange them nicely, then spoon over your reduced poaching liquid and garnish with mint.

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