To top off a week of Dabbous recipes, this delightful take on strawberries with cream is simply perfection. The flavours of Mara des bois strawberries and Tahitian vanilla pods are carefully paired together for a winning combination.
This is unquestionably my favourite ice cream. Tahitian vanilla is excruciatingly expensive but worth every penny. The taste is more marshmallow-like, virginal and rounded than that of Madagascan vanilla, which tastes positively medicinal alongside. Mara des Bois strawberries, at their best, have a floral violet aftertaste and a sweetness beyond most other varieties.
This recipe is taken from the beautiful, recently published Dabbous: The Cookbook. Many thanks to Dabbous Restaurant and Bloomsbury Publishing for sharing such a delightful recipe with us.
For the Tahitian vanilla ice cream Serves: 8
For the strawberry juice
- 500g strawberries
- 250ml water
- 50g caster sugar
- 1 lemongrass stick, bruised and chopped
- ½ vanilla pod, slit open lengthwise
- 30ml lemon juice
- 32 Mara des Bois strawberries, cut in half, plus 8 small strawberries, stem on, to decorate icing sugar
- Lemon juice
- 24 basil leaves
Tahitian vanilla ice cream
- Put the milk and cream in a pan and heat to 84°C.
- Add all the powders, plus the sugar and glucose, and combine with a hand blender to dissolve.
- Add the vanilla pod and seeds, remove from the heat and transfer to a container.
- Cover with cling film and leave to cool.
- Leave to mature in the fridge overnight.
- The next day, remove the vanilla pod and blend the mixture with a hand blender to emulsify.
- Pass through a fine sieve.
- Churn in an ice-cream machine, then transfer to a chilled container and store in the freezer.
- Purée the strawberries in a blender until smooth.
- Pass the purée through a fine sieve.
- Bring the water and sugar to the boil, then remove from the heat and add the lemongrass and vanilla.
- Cover with a lid and leave to cool.
- Add the strawberry purée and lemon juice and chill overnight.
- Pass through a fine sieve and store on ice for 30 minutes before serving.
- Remove the ice cream from the freezer and beat it to soften it a little.
- Season the strawberries with icing sugar and lemon juice, then leave for 2 minutes to macerate.
- Divide between 8 glass dishes, top with the basil leaves and spoon over a little of the strawberry juice.
- Place the ice cream in a piping bag with a star-shaped nozzle and pipe on top.
- Top with the strawberries with stems on.
- Serve with a jug of strawberry juice alongside.
Extract taken from Dabbous by Ollie Dabbous, published by Bloomsbury Publishing, £50.00, Hardback.
Photography © Joakim Blockstorm
About the author
Ollie Dabbous started his career in the kitchens at Le Manoir. He opened Dabbous in 2012 - his first restaurant, which also earned a Michelin star. Dabbous: The Cookbook followed 2 years later, and won the 2015 British Book Design and Production Awards. In 2018, Ollie opened the spectacular Hide restaurant in partnership with Mayfair wine merchants, Hedonism Wines. Ollie Dabbous' style is produce focused - doing as much or as little as necessary to bring out the best in his chosen ingredients.