The bay leaf gives this cream a gentle spice character. This cream will keep in an airtight container for up to four days and is perfect served on any dessert.
- 300 ml pouring cream
- 1 fresh bay leaf
- 150 g strawberries, hulled
- 2 tbsp icing sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 20 minutes
The cream keeps in an airtight container in the fridge for up to 4 days.
Place 100ml cream and bay leaf in a small pan over medium heat until nearly simmering. Remove from heat, cover and steep for 10 minutes. Remove lid and cool.
Meanwhile, place berries in a small pan over high heat with 1 tbsp water. Cover and cook for 2 minutes or until softened. Using a blender, purée berries. Stir in icing sugar and cool.
Strain infused cream into a fresh bowl, add remaining 200ml cream and whisk to a soft mousse-like texture. Fold in strawberry purée and serve with elderflower sherbet.
Photography by Alan Benson.
As seen in Feast magazine, Jan 2012, Issue 5. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.