Peppery strawberries with basil and goat’s curd cream

Pairing strawberries with goat's curd makes for a different take on strawberries and cream. Basil, pepper and balsamic join the party, too, for a simple and refined dessert.

You'll need

60 gm caster sugar 1 tbsp white balsamic vinegar, or to taste 500 gm strawberries (about 2 punnets), hulled and sliced ⅓ tsp coarsely ground black peppercorns 1 cup (loosely packed) small basil leaves, plus extra to serve   Goat’s curd cream 200 gm crème fraîche 75 gm goat’s curd 30 gm pure icing sugar


  • 01
  • Stir sugar, vinegar and 60ml water in a small saucepan over medium heat until sugar dissolves, bring to a simmer then transfer to a bowl and refrigerate to cool. Add strawberries, pepper and basil and toss to combine.
  • 02
  • Meanwhile, for goat’s curd cream, whisk ingredients in an electric mixer until soft peaks form (2-3 minutes), then divide among serving bowls. Top with peppery strawberries and serve with extra basil.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2017

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