Marinated fresh strawberries

Serving size: 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


Featured in:
June 2012

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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Calling all UK young artists!Doddington Young Sculptor Exhibition Doddington Hall and Gardens, Lincolnshire invites submissions from UK-based sculptors and 3D artists, aged under 30, for an exciting new open exhibition to be held this summer. Doddington is looking for pieces to be exhibited in the historic working Kitchen Garden, which complement the Garden and its surroundings. The Doddington Young Sculptor Exhibition will run alongside the main bi-annual Sculpture at Doddington exhibition and is an opportunity to exhibit alongside some of the finest contemporary sculptors selected from across the country and further afield. Prizes: 1st prize – £750, 2nd prize – £250Submission deadline: Sunday April 21st 2024Further details about eligibility, terms and conditions can be found at: www.doddingtonhall.com/event/young-sculptor-exhibition/To apply, please email your submission as a PDF document to angus@doddingtonhall.com ... See MoreSee Less