Strawberries and cream
I have very fond memories of Wimbledon. I spent ten very happy years living there and whilst I didn’t see much tennis, I did manage to consume my own bodyweight in strawberries over the years.
Since were are in the middle of the tennis fortnight, I thought I would raise my punnet towards south west London and share an easy recipe for a dairy free almond cream for you to enjoy with your strawberries.
Strawberries and cream have been enjoyed at the Wimbledon Tennis Championships since the very first tournament in 1877. A seasonal delight, they were a fashionable element of afternoon tea in the garden which extended to the grass courts of the Lawn Tennis Association.
Strawberries are full of beautifying collagen-building vitamin C, essential for healthy supple skin and strong nails. A handful of strawberries contain even more vitamin C than an orange. Almonds contain vitamin E which helps to keep your skin moisturised and protected from the sun.
Strawberries are best served at room temperature to allow the fruit to really sing. This almond cream recipe has the consistency of a ‘single pouring’ cream.
Soak the almonds for at least 8 hours or overnight.
PRO CHEF TIPS
Adding a pinch of coconut sugar to the strawberries will make the strawberries more tender and create a delicious syrup.
The almond single pouring cream will keep for three days in the refrigerator.
Leftover almond pulp can be used in raw cakes or dehydrated to form almond flour. Almond pulp can be frozen.
STRAWBERRIES AND CREAM
Serves 2 with a little leftover cream
STRAWBERRIES
INGREDIENTS
250g ripe strawberries, room temperature
Pinch coconut sugar
METHOD
Cut the strawberries in half. Add a pinch of coconut sugar and leave to sit for 15 minutes so the strawberries become tender.
ALMOND SINGLE POURING CREAM
INGREDIENTS
140g/1 cup almonds, soaked
375 ml (g)/1½ cups water
1 teaspoon vanilla extract
Pinch fine grain sea salt
METHOD
Rinse the soaked almonds. In a high speed blender, whizz together the almonds with the water.
Pass through a nut milk bag to collect the cream. (Set aside the almond pulp).
Whisk the vanilla extract into the cream.
Pour over strawberries to serve.