Fast Recipes

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.

By Max Adey
  • Serves 6
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.

Ingredients

  • 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

Method

  • 1
    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.
  • 2
    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.