Strawberries, Soured Cream, Strawberry Oil

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

    : You will Need to Begin this Recipe 1 Day Ahead

Appears in

Origin

By Ben Shewry

Published 2012

  • About

We serve this dish in summer when both locally grown strawberries and flowering green fennel are in season. Every morning I pick the pollen tips from the masses of wild fennel plants that grow on the Bellarine Peninsula, where I live. This dessert is a favourite of my son, Kobe. It is very intense; last year when I took him and his grandmother Kaye to Attica for dinner, Kaye and I both chuckled as we watched him eat it, a mixture of pleasure and pain on his small face as he would taste the strong strawberry flavour tempered by the gentle cream. That night he finished seven courses and he was so proud of himself that he talked of nothing else for days after.

To Finish

  • 28 small strawberries
  • large pinch of fresh wild fennel pollen

Place 2 tablespoons of strawberry oil in the centre of each plate. Dip the strawberries into the vanilla brown sugar and place 7 on each plate. Scatter the fennel pollen over the berries. Pour the soured cream over the strawberries at the table.

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