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

Ingredients

For the set buttermilk cream

  • 400ml Double cream
  • 250ml Buttermilk
  • 1 Vanilla pod or 1 tsp vanilla essence
  • 4 leaves of Bronze gelatine
  • 130g Sugar
  • ½ a bunch of Fresh mint

For the poached strawberries

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

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.