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The roasted strawberries and twirl of strawberry jam make a refreshing
sweet after a big meal. Add fresh strawberries just before serving.
450g strawberries, hulled and quartered
50g caster sugar
1 batch of roasted strawberries
450ml cream
75g caster sugar
Pinch salt
1 teaspoons vanilla extract
6 eggs
450ml whipping cream
100g fresh strawberries – cut into quarters
Tiptree Strawberry Conserve
Preheat the oven to 200C / 400F/ Gas mark 6.
Arrange the strawberries in an even layer on a baking tray lined with baking parchment paper. Add the sugar.
Roast for 15 minutes.
Cool slightly before transferring to a storage container.
Keep in the fridge until ready to use.
Heat the cream and salt until hot.
Whisk the eggs and sugar until thick. Add the vanilla extract.
Slowly pour the cream mixture into the egg yolks, whisk gently to combine.
Pour egg mixture into the saucepan and heat gently until it thickens or the mixture coats the back of a spoon.
Pour through a sieve into a bowl.
Add the roasted strawberry mixture.
Whisk the whipping cream until thick and stir in to the strawberry mixture.
Transfer to a large container. Freeze for 2 hours.
Remove from the freezer and stir in the Strawberry Jam to create a ripple effect.
Return to the freezer for 1 hour.
Place 1 teaspoon of Strawberry Jam at the base of a glass dish. Spread the slightly softened ice cream over the top. Return to the freezer.
Serve with Strawberries and Fresh mint.
