Muscovado Strawberries
By OcadoLife
Published on 17 May 2024
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 strawberries with dark, toffee-flavoured muscovado
sugar adds mouthwatering depth.” Also delicious served with yoghurt, if you prefer.Time and servings
10 minsTotal time
4Servings
5 minsPrep time
5 minsCooking time
Ingredients
- 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
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.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.