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
60 gmcaster sugar1 tbspwhite balsamic vinegar, or to taste500 gmstrawberries (about 2 punnets), hulled and sliced⅓ tspcoarsely ground black peppercorns1 cup(loosely packed) small basil leaves, plus extra to serveGoat’s curd cream200 gmcrème fraîche75 gmgoat’s curd30 gmpure icing sugar
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.
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.