Strawberries and Cream
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- Serves: 4
- Preparation: 10
- Cooking: 10
- Ready: 20
A summery classic take on the traditional English ‘strawberries and cream’, but with more depth of flavour.
For the macerated strawberries
- 1 punnet of strawberries
- 1 sprig basil, finely diced
- 1 sprig mint, finely diced
- 1 tablespoon agave syrup
For the coconut Chantilly:
- 1 tin coconut milk (that has been left in the fridge overnight to set)
- 150 g icing sugar
- 1 teaspoon vanilla extract
To make the macerated strawberries
Remove the tops off of each strawberry and quarter them into a small mixing bowl.
Add the basil, mint and agave syrup to the bowl.
Gently mix everything together in the bowl and place in the fridge to let the flavours develop, until you’re ready to serve.
To make the coconut Chantilly
Open the coconut tin and scoop the top layer of coconut mix from the tin.
Place into a bowl and discard the watery liquid. In the bowl, sieve in the icing sugar and add the vanilla.
Using a whisk, mix until the mixture is smooth and whipped.
Taste the mixture to see whether it needs any more icing sugar to make it sweeter, if so, add and mix until its fully incorporated.
Place in the fridge to set until you are ready to serve.
When ready to serve
Spoon the coconut Chantilly neatly into a bowl and position the strawberry mix over the cream.
We use edible flowers and mint cress to enhance the dish’s presentation, making it beautiful and elegant. We also sprinkle on desiccated coconut to compliment the dish.
Recipe courtesy of Meg Greenacre, Head Chef at Erpingham House
Erpingham House is a ground floor cafe, 1st floor restaurant and second floor bar within a beautiful Grade 2 listed building in the heart of Norwich. 100% plant-based, plastic-free and mostly gluten-free/organic, Erpingham House’s ethos is built on health-promoting, sustainable foods as much as a good time. They say: “We believe in evolution through revolution, we’re for everyone and the world.”
“This version of Chantilly has a lighter texture because of the reduced fat and protein. As a result the air bubbles are finer and consistency less greasy. The flavour of coconut is pronounced but not overpowering and complements the dish as a whole. The strawberries are extremely refreshing with the herbs mixed though and the agave syrup brings a natural sweetness to them.
At Erpingham House, we go out of our way to eliminate food waste, so we reuse the coconut liquid that isn’t used in this recipe elsewhere, in smoothies, curries, etc.”
Facebook: Erpingham House