STRAWBERRIES 'N CREAM WITH A SWEET GINGER TWIST: Indulgence

Strawberries 'n Cream but not as we know it, Jim...it's even better!

  Sophisticated twist on a classic: sweet ginger in syrup with ginger nuts  'Rather unexpected but stunning!' Taster 

Wimbledon season again!  

If you're not up to braving the crowds, there is nothing better than sitting in front of the telly, fan whirring gently in the background, with a bowl of strawberries and cream watching a fine match.

Strawberries are at their best now and found just about everywhere.  

Many of us will stick with the old favourites...slightly sugared berries floating in a sea of thick cream OR Eton mess with crushed meringues plus mashed strawberries and their juices mixed into thickly whipped cream.

But 67goingon50 presents another variation to tempt the tastebuds: Strawberries 'N Cream with Sweet Ginger.

It's rather delectable and has an intriguing tasty twist.

67 nearly always has a jar of ginger in syrup in the cupboard; it lasts forever and adds a jolt of unexpected deliciousness when used in biscuits, cakes or puddings.  (See How to Use..Fresh Ginger Root, bottom of page).  They're found in Waitrose & M&S among others.

Cost: £5.00'ish (7/23)

Feeds: 2-3; recipe halves easily

Ingredients:

generous 1.5 coffee mug fresh strawberries

1-2 med balls ginger from syrup

1-2 tbsp syrup from the jar

half a dozen ginger nut biscuits

200ml double or whipping cream 

200gm plain Greek/Icelandic yoghurt

1/3 tsp powdered ginger

1 scant tablespoon sugar

Method:

Equipment: regular plastic wine glasses (from Nisbets online -they can be washed and re-used several times) or similar sized pretty glasses

1. Place biscuits in a strong plastic bag & bash to a fine crumb with a rolling pin or wine bottle (a few crunchy bits are fine); reserve a few for garnish
2. Remove leaves from berries; halve or quarter; taste; if not sweet enough sprinkle with a teaspoon or so of sugar; set to one side
3. Drain balls of ginger; chop in small bite size pieces; reserve 1/4 for garnish; set aside the rest
4. In med bowl, mix yoghurt, cream & dried ginger; whip to soft peaks: stir in sugar
5. Place a layer of ginger nut crumbs in the bottom of chosen glasses
6. Dribble over a bit of ginger syrup; cover with a layer of berries; then a few bits of ginger; cover with generous layer of cream
7. Make 2-3 similar layers, ending with a good layer of cream 
8. Scatter a few ginger nut crumbs over cream & insert a few bits of reserved sweet ginger 
9. Refrigerate until ready to serve 

Comments:

'Yum!  Terrific take on an old classic; rather unexpected and stunning, in its way.  I really, really liked it.'  Retired writer

Tips:

• this is one of those desserts that is better in generous quantities 
• if your budget is really tight, buy a large container of cheap plain yoghurt, place in a strainer lined with a clean j-cloth and leave in the fridge overnight; discard the liquid released and use instead of (more expensive) thick Greek/Icelandic yoghurt 

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.