makes
2 cups
prep
10 minutes
cook
20 minutes
difficulty
Easy
makes
2 cups
serves
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 300 ml pouring cream
- 1 fresh bay leaf
- 150 g strawberries, hulled
- 2 tbsp icing sugar
Cooling time 20 minutes
The cream keeps in an airtight container in the fridge for up to 4 days.
Instructions
Place 100ml cream and bay leaf in a small pan over medium heat until nearly simmering. Remove from heat, cover and steep for 10 minutes. Remove lid and cool.
Meanwhile, place berries in a small pan over high heat with 1 tbsp water. Cover and cook for 2 minutes or until softened. Using a blender, purée berries. Stir in icing sugar and cool.
Strain infused cream into a fresh bowl, add remaining 200ml cream and whisk to a soft mousse-like texture. Fold in strawberry purée and serve with .
Photography by Alan Benson.
As seen in Feast magazine, Jan 2012, Issue 5. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
