Friday 22nd September 2017
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Serves 4
Preparation time: 30 minutes
Cooking Time: 25 minutes

Ingredients
200g of fresh strawberries
100g of sugar
100ml of water
1 vanilla pod
8 pink peppercorns crushed

Ingredients for the caramel:
100g of sugar
25g glucose
50g black olive paste
Ingredients for the rhubarb:
200g of Lincolnshire rhubarb
The stock from the strawberries
200g of Cornish clotted cream
50g icing sugar

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Recipe by Ivano De Serio, Head Chef of The Old Bakery

Marinated fresh strawberries, black olive caramel, poached rhubarb and vanilla clotted cream

Method

Wash and cut the strawberries in half. Place in a clean bowl. In a pan place the water, sugar and vanilla seeds and pod and bring to boil. Add the peppercorns and set aside.

When slightly cool, pour onto the strawberries and let marinate for 15 minutes.

To make the caramel, place the sugar and glucose in a pan and cook until golden caramel like. Take off the heat and let cool slightly. Add the black olives puree and set aside.

Strain the sugar syrup from the strawberries and bring to boil. Add the diced rhubarb and gently cook for 3-5 minutes. Drain and set aside until ready to serve.

Put the clotted cream in a clean bowl and whisk with little icing sugar until firm.

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