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Strawberries With Citrus Cream

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  Strawberries 1 Pound, hulled (450 Grams)
  Balsamic vinegar 2 Teaspoon
  Caster sugar 30 Milliliter (2 Tablespoon)
For citrus cream
  Double cream 1⁄2 Pint (300 Milliliter / 1 1/4 Cups)
  Lime 1 , finely grated rind and fruit juiced
  Orange 1 , finely grated rind and fruit juiced

Put the strawberries in a bowl and drizzle with the vinegar.
Sprinkle with half the caster sugar and toss gently to combine.
Leave to macerate for several hours, if possible.
Whip the cream until softly peaking.
Gently whisk in the fruit rinds and juices and the remaining sugar.
Chill, if time allows.

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