Loading article content
For the strawberry compote:
500g ripe, fresh Scottish strawberries
2 tablespoons lemon juice (to taste)
4 tablespoons caster sugar
Few drops of balsamic vinegar
For the custard:
150ml double cream
150 ml milk
2 egg yolks
30g caster sugar
For the compote:
Cut the strawberries in half or in quarters if large, and put in a pan with the sugar and lemon juice
Heat gently until the sugar dissolves, then bring to a simmer
Cover the pan and cook the strawberries for 3 minutess or until dark red and syrupy
Cool, then add the balsamic vinegar
To make the custard:
In a heavy pan, bring the double cream and milk to the boil.
Whisk the egg yolk and caster sugar, then add the hot milk and cream.
Return all the ingredients back into the pan, and gently heating, stirring constantly. When it starts to thicken enough to coat the back of the spoon, it's ready.
Strain the mixture into a clean bowl and set aside to cool
To serve, spoon the compote into individual glasses, layer over the fool mix on top and serve with almond biscuits or shortbread.