Preparation: 40 minutes
Cooking Time: at least 6 hours chilling time
- 2 gelatine leaves
- 1 vanilla pod
- 250g/9oz goat’s curd
- 50g/1¾oz/scant ½ cup icing (confectioners’) sugar
- zest of ½ lemon
- 250ml/9fl oz/generous 1 cup double (heavy) creams
- 300g/10½oz strawberries, hulled and quartered
- 50g/1¾oz/¼ cup caster (superfine) sugar
- 150ml/5fl oz/²⁄³ cup red wine
- a handful of small basil leaves (Greek basil is ideal)
1. Soak the gelatine in cold water for 10 minutes, squeeze out excess water, then dissolve in 3 tbsp simmering water. Leave to cool for 10 minutes.
2. Meanwhile, split the vanilla pod and scrape out the seeds onto the goat’s curd. Mix with the icing sugar and lemon zest. Strain the gelatinous water onto the goat’s curd and beat through, along with the cream.
3. Line 6 ramekins with cling film or – better – muslin (this creates a lovely texture) and spoon in the goat’s curd mixture. Cover and chill for minimum 6 hours.
4. Mix the strawberries with the sugar and Lambrusco and leave to macerate for as long as you can muster.
5. To serve, turn the cremets out onto serving plates and spoon over the strawberries. Tear some basil over the top and serve.
Recipe adapted from Do-Ahead Dinners by James Ramsden (Pavilion)