In early May an English priest domiciled in France for many years looks down from his high windows to the rushing Rhône below. The river here is wide and blue-grey and in calm weather reflects the orange TGV train as it flies south. Father Houghton waits until his apricot tree is in blossom and then sets off for the market, hoping to find some of the first strawberries of the season, probably ripened under glass near Carpentras. If he is lucky he hurries back with strawberries and a couple of freshly drained – en faisselle – goats’ cheeses to make his Vivarais variation of English strawberries and cream.
Use a fork to mash the goats’ cheese and add sufficient crème fraîche to give a soft dropping consistency rather like whipped double cream. Sweeten to taste with
Serve with whole or halved strawberries.
© 1987 Geraldene Holt. All rights reserved.