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Muscovado Strawberries

By OcadoLife
Spanish chef and cookbook author Omar Allibhoy takes the classic strawberries-and-cream combo to the next level with his Muscovado Strawberries. “Sometimes elevating a dish can be very simple. Here, lightly poaching…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

6 total
  • 500g strawberries, hulled and quartered
  • 50g muscovado sugar
  • 4 scoops dairy-free vanilla ice cream
  • 1 lime, zest finely grated
  • 4 tbsp extra-virgin olive oil
  • 1 small handful basil leaves

Method

2 steps

  1. Step 1

    Put the strawberries into a heatproof bowl and scatter over the sugar. Set over a pan of gently simmering water; don’t let the bowl touch the water. Cover with cling film and poach for 5 mins, until the sugar has dissolved and a syrup formed. Remove from the heat; allow to cool a little. Chill for 1 hr.

  2. Step 2

    Divide the strawberries and syrup between 4 bowls. Top with the dairy-free ice cream, lime zest, a drizzle of oil and some basil leaves. Chill leftover fruit in a sealed container for 1-2 days.