This is our play on strawberries and cream, with a hint of numbing floral spice from Sichuan peppercorns and some banging homemade meringues. The strawberries get juicier the longer you leave them so feel free to make them well ahead of eating.
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Make This With...
You can make this recipe using our Easy Meringue Recipe.
You can make this recipe using our Easy Meringue Recipe.
Serves
4
Sichuan Peppercorn
Strawberry
Icing Sugar
Lemon
Double Cream
Meringue
Make This With...
You can make this recipe using our Easy Meringue Recipe.
You can make this recipe using our Easy Meringue Recipe.
Serves
4
Sichuan Peppercorn
Strawberry
Icing Sugar
Lemon
Double Cream
Meringue
Unlock Mob Premium
Make This With...
You can make this recipe using our Easy Meringue Recipe.
You can make this recipe using our Easy Meringue Recipe.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
In a small dry frying pan, toast the Sichuan peppercorns over a medium heat until smelling fragrant and amazing. Leave to cool then roughly crush in a pestle and mortar and tip into a bowl. Quarter and cut the tops off the strawberries, add to the bowl with the peppercorns. Sprinkle over ⅔ of the icing sugar and squeeze over the lemon juice. Stir and leave to macerate for at least 1 hour.
Step 2.
Pour the double cream into a large bowl, then sieve in the remaining third of the icing sugar. Whisk together until the cream is just holding its shape.
Step 3.
Serve the strawberries and cream alongside the meringues for the ultimate summer pud.
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