7 Rounds of Strawberries and Cream – Round One

Hi, Rosie here. I asked Ben if he would mind me adding something a little different to Over the Net during (what should be) Wimbledon and thankfully he was all for it. Along with obsessing over tennis I have a handful of hobbies, one of which is cooking. Wimbledon and good food go hand in hand. Anyone who has been lucky enough to go to the championships will have enjoyed great food; perhaps bought from one of the abundant cafes and restaurants, or maybe you brought your own picnic and ate with friends in the splendid surrounds of Henman Hill.

No matter what food you ate, there is one thing in particular you are almost guaranteed to have enjoyed. One food that is as synonymous with Wimbledon as the white tennis kits and green grass: Strawberries and Cream. It is these two incredible ingredients I will be exploring over the next two weeks, the weeks during which we would usually be enjoying world class tennis. So here we go, a very specific Wimbledon food challenge: 7 Rounds of Strawberries and Cream.

Round 1: Clotted Cream Ice Cream and Strawberry Balsamic Sorbet

Strawberry Balsamic Sorbet-

Ingredients:

Roughly 450g of Strawberries

2 to 3 tablespoons of good quality balsamic vinegar. The better your balsamic the tastier your sorbet will be.

Black pepper- to taste. I do about 8 turns of our pepper mill

130g sugar plus an additional 15g

250ml of water

NOTE- The balsamic is strong so add gradually and taste as you go, keeping in mind the flavour is even stronger when frozen. If you aren’t a fan of balsamic with strawberry simply leave it out, the remaining recipe will give you a gorgeous strawberry sorbet.

Combine the sugar and water together in a saucepan. Place over a medium heat until the sugar has dissolved. Set aside too cool.

Take the green tops off the strawberries, then cut into quarters.

Put the strawberries, balsamic vinegar, the 15g of sugar and the pepper in a bowl. Set aside for at least half an hour. (You can pretty much make the ice cream in this time).

Put the strawberry mixture and the sugar syrup in a blender and blend until smooth.

Using a fine sieve return the puree into a bowl. The sieve will capture the seeds and help make your sorbet extra smooth. Use the back of a spoon to help move the puree through the sieve.

Pour into a freezer proof tupperware box and place in the freezer for an hour and a half.

Take out and either with a balloon or handheld electric whisk, whisk until smooth. Make sure you get all the frozen bits around the side. Return to the freezer for an hour. Repeat this process three or four times until frozen.

Clotted Cream Ice Cream-

Ingredients:

450g of clotted cream

Two organic or free-range eggs

125g of caster sugar

250ml of full-fat milk

Whisk the eggs in a large bowl until pale, thick and fluffy. I do this using a handheld electric whisk as it is fast and allows you to get a feel for when the eggs are done. It could be done in a free-standing mixer.

Gradually add the sugar while still mixing. Whisk for about a minute.

Blend the clotted cream and milk together.

Combine with the egg and sugar mixture and whisk well.

Pour into a freezer proof tupperware box and place in the freezer for an hour and a half.

Take out and either with a balloon or handheld electric whisk, whisk until smooth. Make sure you get all the frozen bits around the side. Return to the freezer for an hour. Repeat this process three or four times until frozen.

NOTE- If you make the ice cream mixture while the strawberries macerate in the balsamic mix you get both the sorbet and ice cream into the freezer at the same time, making it easier to manage the timings for whisking them as they freeze.

You could also use an ice cream maker if you have one. Simply follow the manufacturer’s instructions.

Once ready, dish it out and enjoy in the sun. I took mine into the garden to eat it sitting on the grass- seemed the best way to evoke Wimbledon.

I hope you enjoy! Let me know what you think, and feel free to ask any questions.

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