This year, I am an ambassador for Cole & Mason, a British brand renowned for its exceptional pepper mills. For them, I have created The Art of Seasoning, a recipe series exploring my approach to seasoning food. It covers fundamental techniques, such as the impact of different salts and peppers, as well as innovative uses of seasoning in desserts like Eton mess and today's posset.
Strawberries have a notoriously short shelf life, but even when they become slightly squishy, they can be transformed into something delicious. Whether used as a topping for morning porridge or as the base for this simple, rich, and seasonal dessert, strawberries offer plenty of possibilities.
Strawberry, Basil and Black Pepper Possent
This recipe leverages one of my favourite unexpected flavour combinations: strawberries, basil, and black pepper. It turns past-their-best strawberries into a decadent dessert. The base is created by turning squishy strawberries into a simple compote to preserve them. I prefer using honey, as it feels healthier than white sugar and helps the compote maintain the fruit's brilliant red colour. Excess strawberry tops can be washed and steeped with an optional basil sprig to make tea: simply infuse for five minutes, then strain.
Ingredients
- 200g strawberries
- 4 tbsp honey
- 300ml double cream
- 4 peppercorns
- 45ml fresh lemon juice, plus some finely grated zest if the fruit is unwaxed, to taste
To Serve (all optional and to taste)
- Shortbread
- Basil leaves
- Fresh strawberries
- Freshly cracked black pepper
Method
- Cut any green tops off the strawberries, then cut each fruit in half. Place the strawberries in a small saucepan with a tablespoon of honey. Bring slowly to a boil, then turn off the heat and mash the fruit with a fork.
- Pour the cream into another small saucepan. Add the peppercorns, the stem of a basil sprig, half the mashed strawberries, and two tablespoons of honey. Bring to a simmer over low heat. Cook for five minutes, stirring constantly, then remove from heat and allow to cool for five minutes.
- Stir in the lemon juice (if the lemon is unwaxed, add finely grated zest to taste). Continue stirring until the cream begins to thicken. Pour the mixture through a sieve set over a bowl, pushing through the fruit mash with the back of a spoon. Remove and discard the peppercorns. Scrape any remaining strawberry mash from the sieve into the cream bowl to avoid waste.
- Pour the posset mixture into four small glasses and chill for at least four hours. Decorate with any remaining strawberry compote, optional fresh strawberries, basil leaves, and a crack of black pepper.
This dessert is a perfect way to enjoy summer strawberries while reducing food waste.
