Serves 4

Serves 4


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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.