INGREDIENTS
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Strawberries
500g prepared strawberries, cut into halves and quarters
50g fig leaf syrup
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Crème Fraîche
200g crème fraîche
Little vanilla essence
Pinch of salt
Small amount of fig leaf syrup
1 tbsp toasted pine nuts
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Fig Leaf Syrup
4–6 fig leaves, washed and finely cut
200g caster sugar
100g water
Pinch of salt
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Assembly
Little basil, ripped
Fresh lemon zest, microplaned
Macerated strawberries
Crème fraîche
Fig leaf syrup
- Extra toasted pine nuts
Method
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Strawberries
Drizzle the strawberries with the fig leaf syrup.
Leave to macerate for 3–4 hours, stirring regularly.
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Crème Fraîche
Mix the crème fraîche with vanilla, salt, and a little fig leaf syrup.
Set aside until assembly.
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Fig Leaf Syrup
Bring water and sugar to a simmer.
Add the fig leaves and allow to infuse, then leave to cool.
Leave to marinate for a few hours or up to a day for full flavour.
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Assembly
Place the macerated strawberries into a bowl.
Add a spoon of crème fraîche on top.
Drizzle over some fig leaf syrup.
Sprinkle over the toasted pine nuts.
Garnish with ripped basil and a light microplane of lemon zest.