Poached strawberries with mint and champagne

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This poached strawberries recipe creates a divinely English dessert from Tom Aikens featuring some great summery ingredients. This strawberry dessert includes a recipe for shortbread, which is a fantastic complement to the strawberries, though not essential to the dish. For more summer desserts, view our summer dessert recipe collection.

First published in 2015




Poached strawberries

  • 1000g of strawberries, trimmed and halved
  • 1 bunch of mint
  • 2 vanilla pods, split and scraped
  • 600ml of water
  • 200g of caster sugar

Champagne sabayon

  • 160ml of Champagne
  • 8 egg yolks
  • 150g of caster sugar
  • 500ml of cream, lightly whipped

Shortbread biscuits

  • 335g of butter, softened
  • 150g of caster sugar
  • lemons for zest
  • 1 vanilla pod, split and scraped
  • 500g of plain flour


For the shortbread, combine the butter, sugar, lemon and vanilla pods and mix until smooth and pale. Add the flour and mix until just combined. Press, wrap in cling film and set aside in the fridge for 15 minutes
Preheat the oven to 190°C/gas mark 5. Roll out your dough to a thickness of 0.5cm and place in a shallow baking tray. While the dough is still raw, cut into small equal rectangles and sprinkle evenly with caster sugar. Bake in the oven for 15-20 minutes making sure the biscuits cook without browning
To poach the strawberries, combine all the ingredients in a large pan - apart from the strawberries - and simmer for 5 minutes. Add the strawberries, return to a simmer and remove from the heat. Pour into a suitable container and leave to cool in the fridge
Start on the sabayon by whisking together the yolks, sugar and champagne in a large heatproof bowl. Place the bowl over a pan of simmering water, making sure the water does not touch the base of the bowl
  • 8 egg yolks
  • 150g of caster sugar
  • 160ml of Champagne
Continue to whisk until the mixture thickens. Remove from the heat and continue to whisk occasionally while it cools. Gently fold the cream through the cool champagne mixture
  • 500ml of cream
To serve, place some strawberries at the bottom of tall glasses, together with some of the poaching liquid. Spoon over some of the champagne sabayon and serve with the shortbread biscuits
First published in 2015

Tom Aikens is one of the most creative and talented chefs Britain has ever seen, with a restaurant empire to match.

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