Flambéed strawberries and cream

4
60 minutes

Ingredients

Strawberry ripple ice cream

  • 250g of strawberries
  • 5 black peppercorns, freshly crushed
  • 30g of caster sugar, (approximately 2 tablespoons)
  • lemon juice, a squeeze
  • 500g of vanilla ice cream, good quality

Flambéed strawberries

  • 190g of caster sugar
  • 400g of strawberries
  • 1 tbsp of hot water
  • 200ml of Pimm's

Method

1
Start by making a strawberry coulis for the ice cream ripple. Place the strawberries, lemon juice, black peppercorns and 30g the sugar in a small pan. Cook over medium heat until sugar dissolves
2
Lower the heat, simmer for a further 5 minutes until thickened, then push through a sieve into a bowl and discard the seeds left in the sieve. Allow to cool completely and reserve
3
While the syrup is cooling, take the ice cream out of the freezer to soften for about 15 minutes. Place the ice cream in a medium bowl and slowly and gently swirl the strawberry coulis through to achieve the ripple effect. Do not over-mix
4
Place the rippled ice cream back in the freezer overnight to set
5
The next day, make the flambéed strawberries. Dissolve the sugar in a medium pan until it forms a light caramel. Add the hot water, stir well and add the whole or halved strawberries in the pan, mixing well
6
Add the Pimm’s, allow to warm up and slightly tilt the pan so that the Pimm’s ignites over the flame (or light with a match is using an electric hob)
7
Leave to flambé until the flame burns out, then remove from heat. Serve immediately in individual dishes with a scoop of the rippled ice cream and garnished with a more Sweet Eve strawberry