Sugar-cured strawberries & white chocolate crumble served in a bowl

Sugar-cured strawberries & white chocolate crumble

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 5 mins Cook: 15 mins plus 30 mins curing time

Easy

Serves 4

Turn a bowl of summer fruit into a Michelin-worthy dessert with these cured strawberries, topped with white chocolate crumble, pistachios and crème fraîche

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal356
  • fat24g
  • saturates14g
  • carbs27g
  • sugars21g
  • fibre4g
  • protein6g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 60g milk powder
  • 50g cornflour
  • 20g light brown soft sugar
  • 50g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g white chocolate, melted
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 400g strawberries
  • 4 tbsp crème fraîche
  • 20g pistachios, chopped
  • mint leaves (optional), to serve

Method

  1. Heat oven to 160C/140C fan/gas 3. Mix the milk powder, cornflour and half the sugar together, then pour over the melted butter and white chocolate. Mix with a spoon until it forms a crumb, then scatter over a baking sheet and bake for 10 mins until golden. Remove from the oven and leave to cool.

  2. Remove the tops of the strawberries, then cut into quarters. Toss the strawberries in the rest of the sugar, then divide evenly between four bowls and leave to cure for 30 mins.

  3. Add a large spoonful of crème fraîche to the strawberries, and scatter over the pistachios and some of the crumble (this recipe makes plenty of crumble – any leftovers will keep in a jar or airtight container for several weeks). Scatter over a few small mint leaves, if you like, to lift the flavour and colour of the dessert.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
reevey
7th Jun, 2018
What type of milk powder would I use? I live in France so would have to find a local brand to use, so if I know which type you used it would help me. This looks like a lovely recipe.
goodfoodteam's picture
goodfoodteam
13th Jun, 2018
Thanks for your question. Nestle do a milk powder called Nido. This may be available in France.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.