It’s June so it has got to be strawberries. Whether you have picked your own from one of the many farms in Kent, or bought a punnet during your weekly shop, now is the time to enjoy them at their best.
Served on their own, or with cream, they are the easiest answer to pudding.
Once you’ve had your fill of eating them this way, Steve Clark, head chef of the Garden Restaurant at The Bromley Court Hotel, has a simple recipe which is perfect for summer parties.
“Thanks to new varieties, the English strawberry season now extends throughout the summer. That means more opportunities to use them in different ways.
“You can’t beat strawberries with thick cream, but I like to serve them with a sabayon – a light mousse dessert - for special occasions.
“Normally, wine is put into the sabayon, but in my version I have used champagne to soak the strawberries and I’ve kept the sabayon alcohol-free (with the exception of a little splash of framboise) . Most of this dish can be prepared in advance, so it is a great one for a barbecue party this summer.”
Making sabayon is simple, but there is one golden rule – you must whip the egg yolks and sugar continuously over the simmering water. If you leave it for a few seconds, you’ll end up with scrambled egg.
Try marinating strawberries in other alcoholic drinks. It’s a great way of rescuing unripe strawberries. Try red wine and sugar or vodka with lemon juice and a splash of balsamic vinegar, or the zest of an orange with a splash of orange liqueur.
Freeze the egg whites to make meringue another day.
Got a question for Chef in the Garden? Email it to jim.palmer@london.newsquest.co.uk
MORE FOOD AND DRINK:
GLAZED STRAWBERRIES WITH CHAMPAGNE SABAYON
Serves 8
Ingredients:
2 x 400g punnets of fresh strawberries
100ml Champagne, or sparkling wine
For the Sabayon:
275ml double cream
6 egg yolks
150g caster sugar
Splash of framboise (optional)
Strawberry sorbet to serve
Method:
- Give the strawberries a gentle wash and drain on kitchen paper. Halve any large ones and place the berries in a shallow dish. Pour over the champagne or sparkling wine and leave for an hour.
- For the sabayon, whisk the cream into soft peaks and leave in the fridge.
- Place the egg yolks and sugar into a round-bottomed bowl and place over a saucepan of simmering water. The bowl should not touch the water.
- Whisk the egg yolks and sugar continuously until thick. It should reach the `ribbon stage’ - thick enough so when you drag the whisk through the mixture it leaves a trail.
- Pour the mixture into a cold bowl and whip again to cool it down.
- Fold the whipped cream in the cold sabayon. Add a splash of framboise at this stage, if you have it. The sabayon will keep in the fridge for up to 3 days.
- To serve: place the strawberries with some of the champagne juice in a bowl or pretty plate. Spoon over the sabayon. Place under a hot grill for a minute to caramelise the sabayon – or use a cook’s blowtorch. Serve with a scoop of strawberry sorbet, available from most good supermarkets.
The Garden Restaurant is serving strawberry desserts on its Specials Menu throughout the summer. Come and try Strawberry Napoleon (chef Steve’s version of mille feuille) Strawberry & Chocolate Torte, Strawberry & Chantilly Tarte, and a classic Strawberry Cheesecake. See website for details.
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