Grilled strawberries and cream.

There’s something so unmistakably classic about the combination of strawberries and cream, that will always transcend food trends. That to me is the very definition of classic food. Inspired by the breathtaking food photography and styling in the March issue of delicious Australia, I couldn’t resist recreating this recipe at home. This recipe is by chef Matt Wilkinson for the March issue of delicious. 
Like many others scrambling to the stores to indulge in the last little bit of summer produce available before its all vanished off of shelves for a good couple of months and before regret sets in that I didn’t attempt this gorgeous recipe, I knew I had to give it a go! 
Grilled strawberries with cream and meringue shards. 
– 250g strawberries

– 1 tsp of olive oil 

– Black pepper to taste

– A few basil leaves to garnish 

– Vanilla ice cream to serve

– 2 egg whites 

– 120g castor sugar 

Preheat oven to 95 degrees C. Starting on the meringue shards first, in a stand mixer or with an electric beater, beat the egg whites until soft peaks have formed. Gradually adding the sugar a little at a time, whilst the mixer is on. Beat until stiff and glossy. On a parchment lined/silpat lined baking tray spread the meringue thinly on the baking tray, and bake for 40 minutes. Break into shards and set aside. 
Coat the strawberries in olive oil and a little freshly ground black pepper. On a high heat, sear the strawberries until black grill lines are visible (take care to space the strawberries apart) 
Serve with the meringue shards, a scoop or two of ice cream, basil leaves and freshly ground black pepper. 

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