Basil & white chocolate creams with sticky balsamic strawberries

Basil & white chocolate creams with sticky balsamic strawberries

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(21 ratings)

Ready in 25 mins, plus an hour in the fridge


Serves 4
A subtle and delicious combination - your guests will be left guessing what those familiar flavours are

Nutrition and extra info

Nutrition: per serving

  • kcal606
  • fat37g
  • saturates22g
  • carbs64g
  • sugars49g
  • fibre1g
  • protein9g
  • salt0.3g
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  • 284ml pot single cream
  • 1 large bunch basil, leaves and stalks torn, plus extra leaves to serve



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 300g good-quality white chocolate, chopped



    Chocolate as we know it in pressed

  • 50g golden caster sugar
  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 250g strawberry, hulled and halved



    Once available in Britain for just a brief period during the summer, strawberries are now a year…


  1. 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.

  2. 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.)

  3. 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.

  4. Spoon the balsamic strawberries over the creams and decorate with basil.

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Comments, questions and tips

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29th May, 2011
oh my god, it's delicious!!
10th Oct, 2010
This always goes down well when I make - everyone loves it. Sometimes I make it runnier - less choc or more cream and serve it as a fondue type dessert. Makes a good dessert for a BBQ. First time I served it to some Dutch vistors - there was silence round the table whilst it was being consumed!!
6th Jul, 2010
Excellent recipe - basil flavour quite strong - felt that next time I might add a little less or leave it infuse for less time. However, flavour was excellent & went v. well with the chocolate - it doesn't set v. hard, but has a slightly soft/sticky texture. The chocolate element on it's own is not really nice (too sweet) - it absolutely requires the sharpness of the fruit and balsamic vineagar to work. Served it to guests as part of a desert (had a raspberry ameretti crunch cake with whipped cream as the second part of the desert - also GF recipe). I served it in small espresso cups - it looked v. well & restaurant-like. Everyone really enjoyed it. I made the chocolate part the previous evening - so only had the strawberries to do to finish it off on the day.
1st Jul, 2010
I wish that I had read the comments first! I made mine 4 hours before I needed them and they did not set at all. I loved the basil flavour - really different. I also loved the strawberries in the balsamic, so yummy. I found this dish far too sweet though and could not eat mine, I would say this amount would serve 6 easily in little shot glasses. Will not do it again, Shame it sounded so nice
7th Nov, 2009
This recipe is quite a lot like panna cotta, so if you are having difficulty getting it to set, try adding gelatine (or agar-agar if you don't eat animal products). Honey and chocolate tend to not set as easily as vanilla (not sure why), so add the gelatine to the cream after you have added the chocolate, and if the texture is not 'custard-y', add a bit more. I find latte or martini glasses work well and look glam for serving. Instead of basil, you could also try mint, but watch the quantity.
22nd Jul, 2009
After reading the other comments about the time this took to set, I made this the night before my dinner party and by the morning it had set nicely. It is, I agree, very very sweet, so do serve in small portions. I actually whizzed the strawberries through the blender roughly for a couple of seconds so they were more like a puree which I think worked well. Regarding the basil, this is obviously a really personal taste, I used just two leaves and actually found you couldn't really taste it at all, so next time I'd use more and be less cautious. Having said that, my guests really enjoyed it, with one saying she felt like she was in a top restaurant! (if only I'd had the waiters to match!) It's real 'fine dining impressive', but ever so simple really.
14th Jun, 2009
This is just divine! I infused the basil for around 3 mins as I did not want it to be too over powering. It did take 6 hours for mine to set - but they were worth the wait - so divine. We had a dinner party of 8 and everybody just loved them. Will definately do this again.
24th May, 2009
I only tried the balsamic strawberries, and ate them still warm with good quality vanilla ice cream and a sprinkling a black pepper! I LOVE strawberries done this way!
22nd Mar, 2009
This worked pretty much as per the recipe, although the white choc cream took longer to set - about 3hrs to go firm I think, although I left mine overnight in prep for Mothers Day lunch. The balsamic syrup did go like thick treacle when I poured it over the strawberries, and I was quite concerned, but basically it marinates them and the strawberries produce juice so it goes back to being a liquid syrup after an hour or so. If I make again will serve smaller portions (shot glasses & teaspoons?) as the choc cream is very rich. After earlier comments above, only used handful of basil and then couldn't taste it at all! Loved the balsamic strawberries.
1st Mar, 2009
Very interesting combination of flavours that complement each other brilliantly. My dinner guests loved it. If you don't like Basil I would steer clear as the flavour is quite strong. Don't let the Balsamic syrup boil, stir constantly on a lowish heat - 1st try ended up with Treacle! Well worth the 2nd attempt though!. I only used 2 stalks of Basil and found this enough. So easy to make and looks fab served in a wine or martini glass.


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