I know this just looks like strawberries and cream, but I promise you, this little recipe is so much better. Essentially, it is double cream, softly whipped and mixed with equal quantities of Greek or thick natural yoghurt, some sugar to sweeten lightly, and then a whisked egg white folded through. Leave this to chill for an hour and you'll then have billowing clouds of light creaminess to serve with your strawberries - preferably good ones from a pick-your-own or allotment, not the supermarket. Lovely and light finish to a meal of chicken and chorizo kebabs and roasted vegetable couscous.
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