This dish, which chef Nic Watt cooked for the Queen, comes from the menu of his True bistro restaurant.
Ingredients
| 20 g | Buttermilk |
| 200 g | Yoghurt, sweetened (Main) |
| 200 g | Creme fraiche (Main) |
| 100 g | Cream cheese (Main) |
| 40 g | Icing sugar |
| 1 | Vanilla bean, seeds scraped |
| 4 pieces | Muslin, 20cm squares |
| 500 g | Strawberries, topped and halved (Main) |
| 75 g | Caster sugar |
| 2 | Kaffir lime leaves |
| 500 ml | Water |
| 2 Tbsp | Pistachios, blanched |
| 1 small handful | Basil tips, for serving |
| 1 small handful | Mint tips, for serving |
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Directions
- In a medium bowl combine the buttermilk, yoghurt, creme fraiche, cream cheese, icing sugar and vanilla. Whisk it all together to form a smooth consistency, then spoon out four equal quantities into the muslin squares and tie up into neat balls. Stand on a rack with a small bowl underneath to catch a little whey that forms and dry slightly in the fridge overnight.
- In a medium pot combine the strawberries, sugar, kaffir lime and water. Bring to a simmer but don't boil. Allow to cool on the bench — this will give you gently poached spring strawberries. Place in the fridge until ready to serve.
- When you're ready to serve, spoon some strawberries and juice into 4 bowls, unwrap the fromage blanc balls and place on the strawberries.
- Garnish with pistachios and fresh herbs, Yes this is a dish fit for the queen.
This dessert is part of a three course spring menu created by Nic Watt, including a starter of
and main of
