Buttermilk fromage blanc with spring strawberries, pistachio and basil
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.