Wild strawberry puree (frozen), 1kg
Everyone can remember their first wild strawberry, the depth of flavour is far superior to it's more common and fleshier cousins. Spread on a warm croissant, dolloped with cream, nothing can surpass the exquisite taste and bouquet. In 1600 William Butler wrote of the wild strawberry 'Doubtless God could have made a better berry, but doubtless God ever did'. 1 kilo.
Recipe
Wild strawberry syllabub
500g wild strawberry puree
500g double cream
50g castor sugar
juice 2 limes, use skin to make lime zest to decorate
Place cream in a large bowl, finely grate grate lime zest and add lime juice, stir into the cream, add sugar and whisk until soft folds. Hand beat the wild strawberry puree into the cream mix. Pour into glasses and chill for 30 mins, decorate with lime zest.
Accessories
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