A simple, elegant dessert - sweet strawberries with a billowy Haskapa-infused cream that turns the most beautiful deep pink. Let’s upgrade the classic.
Strawberries with Haskapa Cream
Rated 5.0 stars by 1 users
Author:
Julie Weston
Servings
4
A simple, elegant dessert - sweet strawberries with a billowy Haskapa-infused cream that turns the most beautiful deep pink. Let’s upgrade the classic.
Ingredients
-
500 grams fresh strawberries, hulled and halved
-
200 ml double cream (or whipping cream)
-
2 teaspoons haskap berry powder
-
1 tsp honey
-
1/2tsp teaspoons vanilla extract
-
1 teaspoons lemon zest (from 1 lemon)
-
1 teaspoons lemon juice
-
8 fresh mint leaves
Directions
Macerate the strawberries: Toss the 500 grams fresh strawberries, hulled and halved with 1 teaspoons lemon juice and half the 1 teaspoons lemon zest (from 1 lemon). Leave to sit for 15–20 minutes - this draws out a little of their natural juice and softens their texture beautifully.
Make the Haskapa cream: In a chilled bowl, whisk the double cream with 2 teaspoons Haskapa berry powder, honey and vanilla extract – it won’t take long to create soft peaks - don't over-whisk. The cream will turn a gorgeous deep pink-purple. Taste and add a tiny pinch more Haskapa powder if you'd like it more intense.
Assemble: Spoon the macerated strawberries into bowls or glasses, including any juices that have collected. Dollop or pipe the Haskapa cream generously on top.
Finish and serve: Top with the remaining 1 teaspoons lemon zest (from 1 lemon), a few mint leaves.
Recipe Note
Other additions to consider:
- A little balsamic glaze drizzled over the strawberries
- Fresh basil instead of mint - sounds unusual but strawberry and basil is a classic pairing
- You could swap half the cream for thick Greek yogurt whipped together with the Haskapa powder for a lighter but still luxurious result.
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