Wednesday, 19 May 2010

Strawberry daiquiri syllabub

There were too many strawberries to make hounds of various kinds, plus there was an invite to dinner, so a dessert seemed the thing to do. Strawberries always suggest cream, these were a little elderly to have au naturel so a bit of thinking went on (only a very little bit). A fool was out Strawberries just cant cut it (raspberries on the other hand). Then a moment of inspiration.


This is another of those flexible recipes.
First off get your strawberries, enough for 4 (its going to be rich so about 300g ) and reserve 4 good whole berries for decoration. Quarter the rest slicing off any over ripe bits and put them in a blender along with enough sugar to taste (in my case this is about a teaspoon full) and then blitz. Once they are down to a compote kind of texture add a shot or two of good white rum (again to taste) and give another couple of seconds. Pour the whole lot into a sieve stood over a jug (it's going to take a while).

Whip 500ml of double cream with about 80g of sugar, some more rum and the juice that has come through the strainer(*) to soft peaks. Pour strawberry compote into a serving glass, pile the syllabub on top and decorate with a reserved strawberry.

You can adjust the amount of rum you use to make it all a bit more teatotaller friendly (but then its not so much of a daiquiri) and fiddle with the ratios of the ingredients to get it to a taste you are happy with.

(*) You should end up with 3 distinct parts from the straining, pure juice which will come through first, smooth purée which comes through next and a dense compote which remains behind, all 3 bits can be used, but the compote can be a bit heavy on the seeds.

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