Recipe courtesy of Allan Pickett at Swan, Shakespeare's Globe
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
Published: February 7, 2020 at 1:55 pm
Ingredients
- 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
- 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.
Step 5
Place sugar, water, cardamom and vanilla in a saucepan and bring to the boil.
Step 6
Add the halved strawberries and remove from the heat.
Step 7
Leave to cool.
Step 8
Reduce half of the poaching liquid and cool.
Step 9
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.
