Basil & white chocolate creams with sticky balsamic strawberries
By Good Food
A subtle and delicious combination – your guests will be left guessing what those familiar flavours are
- Ready in 25 mins, plus an hour in the fridge
- Serves 4
- Easy
Nutrition per serving
-
kcal 606
-
fat 37g
-
saturates 22g
-
carbs 64g
-
sugars 49g
-
fibre 1g
-
protein 9g
-
salt 0.3g
Ingredients
- 284ml pot single cream
- 1 large bunch basil, leaves and stalks torn, plus extra leaves to serve
- 300g good-quality white chocolate, chopped
- 50g golden caster sugar
- 2 tbsp balsamic vinegar
- 250g strawberries, hulled and halved
Method
Pour the cream into a saucepan, then add the torn basil leaves and stalks. Bring to a simmer over a medium heat, then remove from the heat and leaveto infuse for 5 mins. Discard the basil and re-heat the cream to a simmer.
Remove the cream from the heat and immediately tip in the chocolate. Leave for a few mins to melt, then stir until smooth. Pour the mixture into four serving glasses and chill for at least 1 hr until firm. (This can be done up to a day ahead.)
In a small saucepan, mix the caster sugar and balsamic vinegar with 2 tbsp water and cook over a medium heat, stirring continuously, until the sugar has dissolved and the mixture has reduced by half to a sticky syrup (about 5 mins). Cool before pouring over the strawberries and allow to soak for at least 1 hr.
Spoon the balsamic strawberries over the creams and decorate with basil.
