Strawberries with Haskapa Cream

Strawberries with Haskapa Cream

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

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

  1. 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.

  2. 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.

  3. Assemble: Spoon the macerated strawberries into bowls or glasses, including any juices that have collected. Dollop or pipe the Haskapa cream generously on top.

  4. Finish and serve: Top with the remaining 1 teaspoons lemon zest (from 1 lemon), a few mint leaves.