Chef José Pizarro shares his recipe for a simple but impressive summer dessert of sherry-marinated strawberries paired with fresh cheese ice cream.
- The inspiration: “This dish comes from a friend of mine at Ganbara tapas bar in San Sebastián – one of those ideas that stays with you,” says José. “Sweet strawberries, marinated with a splash of pedro ximénez vinegar and a crack of black pepper; it lifts everything, bringing out all the natural flavour.”
- How to serve it: “I serve the strawberries with fresh cheese ice cream, though a good cream cheese works just as well. When British strawberries are in season, they’re perfect for this. It’s simple, elegant and always a bit surprising – and I love that.”
- Make-ahead dessert: The beauty of this recipe is that you can, of course, make the ice cream up to 3 months in advance. Macerate the strawberries up to a maximum of 2 hours before serving, to avoid them going a bit mushy.
Make it the season of laid-back entertaining, with more make-ahead summer dessert recipes.
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Ingredients
- 125g cheese curds or cream cheese
- 250ml double cream
- 100g greek yogurt
- 100g clear honey
- 400g ripe strawberries, hulled and halved
- 100ml pedro ximénez (PX) sherry
- 2 tbsp sherry vinegar, ideally pedro ximénez sherry vinegar
- 70g caster sugar
Specialist kit
- Ice cream machine
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Method
- Put the cheese and cream in a mixing bowl and use an electric whisk to beat the mixture until thick and fluffy. Gently fold in the yogurt and honey, then spoon into an ice cream machine. Churn until nearly set, then scoop into a container, cover and freeze for at least 2 hours.
- Put the strawberries, sherry, vinegar and sugar in a bowl with a good grinding of black pepper. Toss to coat, then set aside to macerate for a few hours.
- Serve the strawberries with a scoop of the fresh cheese ice cream.
Nutrition
- 392kcals Calories
- 22g (13g saturated) Fat
- 3.2g Protein
- 37g (37g sugars) Carbs
- 3.8g Fibre
- 0.2g Salt
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