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Strawberries with caramel, goat's curd and crystallised ginger

Karen Martini
Karen Martini

This is a sophisticated play on strawberries and cream. It's perfect for Valentine's Day because once prepared, it doesn't take long to put together. The savoury curd and the tangy sweet-and-sour caramel are perfect for those who like desserts a little less cloying.

Strawberries with caramel, goat's curd and crystallised ginger.
Strawberries with caramel, goat's curd and crystallised ginger. Photo: Marina Oliphant

Ingredients

250g goat's curd

100g creme fraiche

180g castor sugar

70ml boiling water

80ml red wine vinegar

Salt flakes

3 punnets ripe strawberries, medium size

50g crystallised ginger, diced

1 packet hazelnut meringue finger biscuits or similar, such as cat's tongues

Method

1. Take the goat's curd and creme fraiche from the fridge to bring to room temperature.

2. Pour the sugar into a medium saucepan over medium heat. Shake the pan as the sugar warms through. As it starts to liquefy and caramelise, stir to help it cook evenly. Bring to a dark caramel but watch carefully as it can burn quickly and is extremely hot.

3. Using a ladle, add the boiling water while the sugar is still on the heat; it will spit and bubble. Turn off the heat and quickly whisk in the vinegar. Keep stirring until well combined, with no lumps. Cool in the fridge until cold.

4. Line six dariole moulds (or small ramekins or even a small muffin tin - the mould is just to get a tidy shape) with muslin or other fine gauze-like cloth, with enough extra to tie off the top.

5. Fold the creme fraiche through the curd with a pinch of salt and spoon into moulds. Twist the muslin together at the top and place in the fridge for at least an hour.

6. Trim, hull and slice the strawberries. Mix the strawberries through the cold caramel and leave to marinate for an hour.

7. To serve, place a turret of curd on each plate, pile the strawberries around the curd and drizzle generously with caramel. Top the curd with the diced ginger and place a biscuit alongside.

Drink Brachetto d'Acqui or a young Rutherglen muscat

 

Photo: Marina Oliphant
Styling: Caroline Velik

Main ingredient:
Berries, Cream/Milk
Cuisine:
Modern Australian
Course:
Dessert
Occasion:
Valentine's Day, Dinner Party

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