200 mls double cream
25g castor sugar
50g chopped strawberries
225g castor sugar
2 tablespoons balsamic reduction
5-10 basil leaves
Blind bake a sweet pastry case and leave to cool. Whisk the 25g castor sugar & double cream together until it forms stiff peaks (I love that phrase). Blend strawberries & sugar and balsamic & basil leaves.
Fold cream mix into strawberry mix. Put into pastry case. Put all into fridge for 30 – 45 mins to chill. Decorate with more strawberries and cocoa powder. Lovely.