Summer and strawberries go hand in hand. So far it has been an exceptionally dry summer, plants are quite dry and berries minuscule. I didn't want to mock about with what little I had, so I opted for a variation on Eton Mess.
300g strawberries, quartered
50g sugar
50g water
vanilla
black pepper
200ml double cream
200g sweetened curd cheese paste
icing sugar, to taste
about 60g crisp meringues
First make a syrup to macerate the strawberries. Heat the water with sugar, vanilla and a few cracked black peppercorns. Pour over strawberries and let stand until you prepare the cream but not less than 20 minutes.
Whip cream to soft peaks and fold into the curd cheese paste.
When ready, drain the strawberries and layer into glasses with the cream and crushed meringues. Serve right away.
Simple but delicious! And your pictures are just gorgeous... the light is perfect!!
ReplyDeleteThank you, Valerie :)
ReplyDeleteSummer and strawberries definitely do go hand in hand. Simply gorgeous photos. Wishing it was summer here!
ReplyDeleteWhat a wonderful blog! Your pictures are just gorgeous.
ReplyDeleteWow!!! What a totally beautiful photos. My husband love gooseberries and he´s convinced my father to plant them in his garden. I hope this year we have enough of them to bake a cake.
ReplyDeleteWhat do you mean by 'sweetened curd cheese paste'? Sweetened cottage cheese?
ReplyDeleteCurd cheese is less salty and has a much finer texture than cottage cheese. The production process is also a bit different. In Germany it's called quark, in Austria topfen.
ReplyDeleteAfter curd cheese is milled through a sieve or food mill, it will become even finer, much like the texture of pudding or thick yoghurt. In Germany it is called Sahnequark.
If you can't find it, substitute with ricotta that you can push through a sieve and sweeten.