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Flambéed strawberries and cream

by Rosana McPhee
Flambéed Sweet Eve strawberry and cream

Flambéed strawberries and cream

PT1H

Why not try?

Strawberries and cream - delightfully quick to make and fast eating, the success of this uncomplicated dish is all in the combination of fresh ingredients and a mixture of classic flavours.

Summer in Britain is not the same without strawberries and cream; a tradition attributed to Cardinal Wolsey back in 1500's. It was at Hampton Court Palace, the residence of Cardinal Wolsey, where the combination is said to have been invented. I very much doubt it was the cardinal's idea (perhaps one of his kitchen staff), but in any case, this wonderful combination has become a symbol of British summer and Wimbledon.

We can't get enough of the stuff! Here is a pretty cool way to serve strawberries and cream in style. I used Pimm’s in this recipe as it just seem so fitting!

The hot, boozy, caramelised strawberries contrast with the cold strawberry rippled ice cream and the fresh strawberries give another texture to this delightful treat. How do you eat your strawberries and cream?

If preferred, you can make your own ice cream and stir in the coulis as the final sections of churning.

Ingredients

Metric

Imperial

1
Start by making a strawberry coulis for the ice cream ripple. Place the strawberries, lemon juice, black peppercorns and 30g the sugar in a small pan. Cook over medium heat until sugar dissolves
2
Lower the heat, simmer for a further 5 minutes until thickened, then push through a sieve into a bowl and discard the seeds left in the sieve. Allow to cool completely and reserve
3
While the syrup is cooling, take the ice cream out of the freezer to soften for about 15 minutes. Place the ice cream in a medium bowl and slowly and gently swirl the strawberry coulis through to achieve the ripple effect. Do not over-mix
4
Place the rippled ice cream back in the freezer overnight to set
5
The next day, make the flambéed strawberries. Dissolve the sugar in a medium pan until it forms a light caramel. Add the hot water, stir well and add the whole or halved strawberries in the pan, mixing well
6
Add the Pimm’s, allow to warm up and slightly tilt the pan so that the Pimm’s ignites over the flame (or light with a match is using an electric hob)
7
Leave to flambé until the flame burns out, then remove from heat. Serve immediately in individual dishes with a scoop of the rippled ice cream and garnished with a more Sweet Eve strawberry
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