Strawberries, fig leaf vinegar, fresh basil and whipped cream

Step  0: Mix the strawberries with the fig leaf vinegar, caster sugar and salt in a bowl and leave to sit for 10 minutes or so to allow the natural juices of the strawberries to be extracted.
Step  1: In the meantime, whip the double cream until soft peaks are formed, either by hand or using a mixer.
Step  2: Spread the double cream in a big serving dish, top with the strawberries and all the juices, sprinkle the chopped pistachios and finish with torn fresh basil leaves.

Prep: 20 minutes
Cook: 0 minutes

Easy

Serves 4 people

Add some meringues to this and what a delicious eaton mess you have. If you can get your hands on some fresh figs, use some of those too. Almonds would work really well here too.

Ingredients

400gr strawberries, hulled and halved
2tbsp Belazu Fig Leaf Vinegar
2tbsp caster sugar
Pinch of salt
450ml double cream
50gr shelled and toasted pistachios, chopped
1 small bunch of fresh basil

Method

Step 0: Mix the strawberries with the fig leaf vinegar, caster sugar and salt in a bowl and leave to sit for 10 minutes or so to allow the natural juices of the strawberries to be extracted.
Step 1: In the meantime, whip the double cream until soft peaks are formed, either by hand or using a mixer.
Step 2: Spread the double cream in a big serving dish, top with the strawberries and all the juices, sprinkle the chopped pistachios and finish with torn fresh basil leaves.

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