Macerated strawberries, yoghurt parfait, pistachio, basil

Not yet rated

Using a classic flavour combination of sweet strawberries and herbaceous basil, Paul Foster creates an elegant dessert perfect to make with the last of the summer produce. The tang of the yoghurt parfait adds another layer of flavour to the dish as well as adding textural interest.

First published in 2015




Yoghurt parfait

Strawberry tuile

Pistachio crumb

Basil caramel

  • 200g of sugar
  • 100g of water
  • 1 bunch of basil

Macerated strawberries

To plate


  • Chamber sealer
  • Thermometer
  • Dehydrator


To make the tuile, combine the sugar, water and glucose in a pan and heat until dissolved. Mix in the strawberry purée then spread very thinly onto a a plastic mat and place in a dehydrator overnight, until crisp
Semi-whip the double cream and refrigerate until needed
  • 190g of double cream
In a small saucepan, bring the sugar and water to the boil, and heat until it reaches 121°C. As the sugar reaches the required temperature, whisk the egg yolks with an electric mixer until light and fluffy
When the sugar has reached the correct temperature, slowly pour onto the egg yolks. Continue to whisk until the mixture has cooled to room temperature. When cool enough, fold into the cream with the yoghurt powder and place in the freezer
Place half of the pistachios in a small saucepan, cover with water and bring to the boil then take off the heat and allow to steep for 1 hour to soften. Grind the other half of the pistachios to a coarse crumb
Heat 200g sugar with 50g of the water to a caramel and add the other 50g of water to cool it down, add the stalks of the basil to infuse
  • 20g of sugar
  • 100g of water
Scrape the vanilla seeds from the pod and mix into the icing sugar. Hull and cut the strawberries in half and dust with the icing sugar, lay out flat on a plate and place in the vacuum chamber and compress all the way 2 or 3 times
Arrange the strawberries on a plate, top with the basil caramel and sprinkle with the poached pistachios. Use a spoon to scoop out a piece of the parfait and then roll in the ground pistachio. Place onto the plate and garnish with small leaves of basil, yoghurt powder and shards of strawberry tuile
First published in 2015

Focused, skilled and intelligent, Paul Foster works with the materials he has around him to create extraordinary dishes which sing with a vibrancy perfectly in tune with their surroundings.

Get in touch

Please sign in or register to send a comment to Great British Chefs.