Chef's Recipes

Strawberries and cream

Australian Gourmet Traveller recipe for strawberries and cream by Catherine Adams from Rockpool.

By Catherine Adams
  • 45 mins preparation
  • 20 mins cooking plus cooling, freezing
  • Serves 6
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Strawberries and cream
“I love this for its freshness; it’s unashamedly beautiful fresh fruit with cream. The mascarpone sabayon goes well with any fruit combination, fresh or poached, and is just that bit more luscious than straight cream.”


  • 1 tbsp natural almonds
  • 800 gm strawberries hulled, cut into wedges
  • 1½ tsp caster sugar
  • 1½ tsp orange juice
  • Finely grated rind of ½ orange
  • 6 mint leaves, finely chopped
Strawberry sorbet
  • 110 gm caster sugar (½ cup)
  • 1 tsp liquid glucose (see note)
  • 600 gm strawberries
  • 1 tsp lemon juice
Mascarpone sabayon
  • 3 egg yolks
  • 70 gm caster sugar
  • 250 ml pouring cream (1 cup)
  • 250 gm mascarpone


  • 1
    For strawberry sorbet, combine sugar, glucose and 50ml water in a small saucepan over medium heat, stirring to dissolve sugar, increase heat to high, bring to a boil, remove from heat and cool (20 minutes). Process strawberries in a blender until smooth and pass through a fine sieve into a bowl (discard seeds). Add lemon juice and syrup and refrigerate until chilled (1-2 hours), then freeze in an ice-cream machine. Makes about 500ml.
  • 2
    For mascarpone sabayon, whisk egg yolks and sugar in a large heatproof bowl until pale and creamy (3-5 minutes). Warm cream in a small saucepan over low heat (2 minutes), add to yolk mixture, stirring continuously, then whisk continuously over a large saucepan of simmering water until slightly thickened and silky (7-8 minutes). Remove from heat and whisk over ice until cool. Whisk mascarpone gently in a separate large bowl until smooth. Gradually whisk cream mixture into mascarpone until combined and smooth, then transfer to a container, cover and refrigerate until chilled (1 hour). Mixture will keep, refrigerated, for 3 days. Just before serving, whisk to thick pouring consistency.
  • 3
    Meanwhile, preheat oven to 160C. Place almonds on a tray and roast until golden (4-8 minutes). Cool slightly, then finely chop and transfer to a bowl. Add strawberries, sugar, juice, rind and mint and gently stir to combine without crushing the strawberries. Divide between serving dishes, top with a scoop of sorbet and serve sabayon to the side.


Liquid glucose is available from health-food shops and supermarkets. You may need to remove sorbet from freezer and refrigerate for 30 minutes to soften before serving.
This recipe is from the September 2010 issue of

  • Author: Catherine Adams