Buttermilk fromage blanc with spring strawberries, pistachio and basil
( SERVES 4 )
Photo by Tam West
This dish, which chef Nic Watt cooked for the Queen, comes from the menu of his True bistro restaurant.
|200 g||Yoghurt, sweetened|
|200 g||Creme fraiche|
|100 g||Cream cheese|
|40 g||Icing sugar|
|1||Vanilla bean, seeds scraped|
|4 pieces||Muslin, 20cm squares|
|500 g||Strawberries, topped and halved|
|75 g||Caster sugar|
|2||Kaffir lime leaves|
|2 Tbsp||Pistachios, blanched|
|1 small handful||Basil tips, for serving|
|1 small handful||Mint tips, for serving|
- 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.