Olive Oilmarinated Strawberries With Passion Fruit And Lavender Custard
- 15m Prep Time
- 10m Cook Time
- 3h Ready In
A sophisticated dessert featuring olive oil-marinated strawberries with passion fruit and lavender custard. The custard is infused with lavender and passion fruit, then chilled and topped with fresh strawberries marinated in olive oil and lime.
Ingredients
- 400 g fresh strawberries quartered
- 100 ml olive oil
- zest and juice of 1 lime
- 14.8 ml caster sugar
- juice and seeds of 1 passion fruit
- 150 ml double cream
- 150 ml milk
- 4.93 ml dried lavender flowers
- 150 ml orange juice
- juice and seeds of 3 passion fruit
- 6 egg yolks
- 4.93 ml cornflour
- 125 g caster sugar
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 119 mg
- Iron: 2.35 mg
- Magnesium: 53.1 mg
- Phosphorus: 235 mg
- Potassium: 752 mg
- Zinc: 1.4 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 100 ml olive oil
- zest and juice of 1 lime
- 14.8 ml caster sugar
- juice and seeds of 1 passion fruit
- 150 ml double cream
- 150 ml milk
- 4.93 ml dried lavender flowers
- 150 ml orange juice
- juice and seeds of 3 passion fruit
- 6 egg yolks
- 4.93 ml cornflour
- 125 g caster sugar
Prepare
- Quarter 400 g fresh strawberries
Let's Cook
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Step 1.
In a medium saucepan, combine 150ml double cream, 150ml milk, and 1 tsp dried lavender flowers. Bring to a boil over medium-high heat, then remove from heat and let steep for at least 10 minutes.
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Step 2.
While the cream mixture steeps, in a small saucepan, combine 150ml orange juice and the juice and seeds of 3 passion fruit. Bring to a boil over medium-high heat, then reduce heat and simmer until reduced to a light syrup, about 2–3 minutes.
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Step 3.
In a large bowl, whisk together 6 egg yolks, 1 tsp cornflour, 125g caster sugar, and the passion fruit syrup until smooth.
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Step 4.
Pour the egg yolk mixture into the saucepan with the steeped cream mixture. Place the saucepan over low heat and cook, stirring continuously with a wooden spoon, until the custard thickens and just coats the back of the spoon, about 3–4 minutes. Do not let it boil. Remove from heat immediately once thickened.
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Step 5.
Pass the custard through a fine sieve into a bowl to remove lavender flowers and any solids. Cover with plastic wrap touching the surface to prevent a skin from forming, then refrigerate for at least 2–3 hours until well chilled.
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Step 6.
At least 20 minutes before serving, in a large bowl, combine 400g quartered fresh strawberries, 100ml olive oil, zest and juice of 1 lime, 1 tbsp caster sugar, and the juice and seeds of 1 passion fruit. Toss gently to coat, then set aside to marinate at room temperature.
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Step 7.
To serve, divide the chilled custard among 4 tall glasses, filling them halfway. Spoon the marinated strawberries on top and serve immediately.