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Basil & white chocolate creams with sticky balsamic strawberries

Basil & white chocolate creams with sticky balsamic strawberries

A star rating of 4.2 out of 5.22 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 25 mins, plus an hour in the fridge
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal606
fat37g
saturates22g
carbs64g
sugars49g
fibre1g
protein9g
low insalt0.3g
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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 strawberry , hulled and halved

Method

  • STEP 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.

  • STEP 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.)

  • STEP 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.

  • STEP 4

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

Recipe from Good Food magazine, June 2005

Goes well with

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Overall rating

A star rating of 4.2 out of 5.22 ratings
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