Recipe: Strawberry Summer Cream

A couture dessert inspired by Giambattista Valli
ByJasmine BandaliThursday , 03 September 2015
Recipe: Strawberry Summer Cream


440g strawberries

80g sugar

200ml refrigerated double cream

Edible rose petals, to serve


1 Wash the strawberries and place in a blender with the sugar. Blend until the mixture is creamy. 

2 Place the cold double cream in a large bowl and whip with an electric mixer until the consistency is firm.

3 Add 2⁄3 of the fruit purée from the blender to the cream and fold in from the bottom up to mix well. 

4 Pour the remaining fruit purée into serving glasses, cover with the fruit cream and stir gently to create stripes. 

5 Refrigerate for at least 30 minutes.

6 Decorate with edible rose petals and serve.

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