Flambéed strawberries and cream

60 minutes


Strawberry ripple ice cream

  • 250g of strawberries
  • 5 black peppercorns, freshly crushed
  • 30g of caster sugar, (approximately 2 tablespoons)
  • lemon juice, a squeeze
  • 500g of vanilla ice cream, good quality

Flambéed strawberries

  • 190g of caster sugar
  • 400g of strawberries
  • 1 tbsp of hot water
  • 200ml of Pimm's


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
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
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
Place the rippled ice cream back in the freezer overnight to set
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
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)
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