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Servings

serves 4

Total time

20 minutes


Ingredients

  • 1½ cups strawberries, washed and hulled
  • 2 tsp lemon juice
  • 1½ cups heavy cream
  • ¼ cup sugar
  • 3 large egg yolks


Method

  1. Puree the strawberries in a small food processor or good blender until smooth. Strain through a strainer and discard any seeds or solids. Stir in the lemon juice and set aside.
  2. Put the egg yolks in a medium bowl and lightly beat them.
  3. In a small heavy bottomed saucepan heat the cream and sugar, stirring to dissolve the sugar, until it comes to a simmer. Slowly drizzle half of the hot cream into the egg yolks, while whisking. Then pour that mixture back into the pan, stirring constantly, and bring back up to a gentle boil. Cook for about a minute, stirring constantly, as the mixture thickens.
  4. Remove from the heat and pour through a (rinsed out) strainer to remove any lumps. Measure out 1/2 cup of the strawberry puree and blend into the cream (reserve the rest of the puree to use as a sauce later.) Pour into 4 small jars or cups.
  5. Chill the pots for at least 4 hours or overnight. Served topped with the reserved strawberry puree, and a pretty edible flower!

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