Strawberries and vanilla cream with milk chocolate crumble Recipe

Heat the oven to 170°C (150°C fan), then start on the crumble. 

In a large bowl, whisk 25g plain flour, 2 tsp cocoa, 4tsp milk powder, 25g dark soft brown sugar and a pinch of salt to combine, then add 1/2 tsp vanilla bean paste and 30g fridge-cold unsalted butter, cut into 1,5 cm cubes. Use your fingertips to squeeze the butter cubes into the dry ingredients until you have a rough crumble. 

Tip out on to a small, oven tray lined with greaseproof paper and bake for 22 minutes, stirring once halfway to break it up. Remove from the oven, stir again to turn the mix to a fine crumble, then leave to cool completely.

Defrost 200g frozen strawberries (later in the year use fresh ones, of course), halve them (or quarter them if they’re on the large side) and put in a bowl. Add 1,5 tsp lime juice and 10g caster sugar, toss gently to combine, then refrigerate.

Put another 100g strawberries in the small bowl of a food processor and blitz smooth, scraping down the sides of the bowl as needed. Pour into a small saute pan, add 1 tsp pomegranate molasses, 1/4 tsp sumac and another 10g sugar, turn the heat to medium-high and bring to a simmer. 

Once the mix starts to bubble, turn down the heat to medium, cook gently, stirring occasionally, for five to six minutes, until glossy and slightly thickened, then set aside to cool completely.

Put 60g creme fraiche, 60ml double cream, 1 tsp vanilla bean paste and 10g sugar in a large bowl and whisk by hand for two or three minutes, until you have soft peaks. Refrigerate until ready to serve (you want it nice and cold).

Divide the cream mixture between two small shallow bowls, then make a well in the centre with the back of a spoon. Top the cream with the blitzed strawberries, and swirl them in slightly. 

Drain the macerated strawberries of their liquid, then divide them between the two bowls. Finally, sprinkle over a good spoonful of the crumble, finish with the zest of a lime, and serve with the remaining crumble to spoon over to taste.

(Here Ottolenghis original recipe, plus two more)

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Strawberries and vanilla cream with milk chocolate crumble Recipe

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