A Simple Strawberry Dessert In Minutes Recipe
by Nicola Lando
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10 minutes prep time
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0 minutes cook time
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Easy
When it comes to strawberry desserts, simple is better. This simple strawberry dessert can be made in just 10 minutes and is sure to impress guests with its balance of flavours.
Pedro Ximenez vinegar brings sweet, mellow, rounded flavours whilst the java long pepper adds a spicy, peppery kick with a strong hint of eucalyptus. A garnish of fresh mint leaves leaves a refreshing finish on the palate.
Strawberries are well known to have an affinity with balsamic vinegar but Dios Baco Sherry Vinegar With Pedro Ximenez really takes things to a new level - the vinegar is aged for 12 years with the Pedro Ximenez adding richness to the vinegar during this process. The perfect accompaniment to the fresh, fruity burst of ripe strawberries.
Ingredients Serves: 4
- 200g strawberries, hulled and cut into quarters
- ½ tbsp caster sugar
- 1 tbsp sherry vinegar With Pedro Ximenez
- 10 mint leaves, sliced into julienne strips
- A pinch of java long pepper, finely ground (see article on how to grind long pepper)
Method
- Sprinkle the sugar over the strawberries and add the vinegar. Leave to macerate for at least 10 minutes - or even overnight.
- Just before serving, stir through the sliced mint and long pepper.
About the author
Nicola Lando is the co-founder and CEO of Sous Chef, where she has spent more than a decade sourcing, tasting and selecting specialist ingredients, cookware and tableware from producers around the world.
She trained at Leiths and later completed a stage at a Michelin-starred London restaurant, experiences that helped shape Sous Chef’s original mission: to give home cooks access to the same exceptional ingredients used by professional chefs.
Today, Nicola leads much of Sous Chef’s product sourcing and ingredient selection, working directly with producers and travelling internationally to food fairs, farms, mills and manufacturers. She tastes thousands of products each year and has built deep expertise across storecupboard ingredients, olive oil, condiments, spices, preserved foods and specialist cooking ingredients.
She holds an olive oil sommelier certification from ESAO in Spain, Imperial Executive Education’s Certificate in Nutrition for Health: Evidence-Based Tools and Strategies certificate; as well as studying Food Safety and Control at University of Greenwich.
Nicola also writes recipes and ingredient guides for Sous Chef, combining practical cooking experience with first-hand knowledge from producers, suppliers and specialist food makers. Her work focuses on helping cooks understand how to choose better ingredients, use them well, and get more flavour from their cooking.
