This is a great pudding to remember if you have overripe strawberries that are slightly past their best. All of the elements can be made three days in advance – keep them separate in the fridge and assemble when ready to dish up as a light summer dessert, or with shortbread biscuits.
Sumac-roasted strawberries with yoghurt cream
Serves 6
- 900g Greek-style yoghurt
- 140g icing sugar
- 120ml double cream
- 1 lemon, finely grate the zest to get 1 tsp, then juice to get 2 Tbsp
- 600g ripe strawberries, hulled and cut in half lengthways
- 1 1/2 Tbsp sumac
- 10g mint, half left as sprigs and the other half with leaves picked and finely shredded
- 1 vanilla pod, split lengthways and seeds scraped
- Salt
Put the yoghurt into a bowl with half the icing sugar and 1/4 teaspoon of salt. Mix, then transfer to a sieve lined with a muslin (or a clean j-cloth) and set over a bowl. Tie the muslin into a bundle with string, weight this down with a heavy bowl and refrigerate for 30 minutes. Squeeze as much liquid out as possible, until you are left with about 550g of thickened yoghurt. Remove from the cloth – discarding any liquid – and transfer to a bowl. Stir in the cream and lemon zest and refrigerate until ready to use.
Preheat the oven to 200°C fan.
Meanwhile, roast the strawberries. Toss the strawberries with the sumac, mint sprigs, vanilla pod and seeds, lemon juice, the remaining icing sugar and 80ml of water. Transfer to an ovenproof dish measuring about 30x20cm. Roast for 20 minutes, tossing once halfway through, until soft and bubbling. Allow to cool to room temperature, then lift out and discard the mint and vanilla pod. Strain the roasting liquor into a jug. Pour 3 tablespoons of the juice into the yoghurt cream and gently fold it through so the cream is rippled. Set aside 3 tablespoons of juice to serve. (Keep the remaining juices to drizzle over your morning granola.)
To serve, spoon the rippled cream into bowls and spoon over the strawberries. Pour over the juices and top with torn mint.
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