Strawberry Week | Strawberries in Pimm’s with Basil Cream

This is PK’s contribution to Breakfast at Wimbledon.  The Championships are perfectly situated at the dawn of summer, and so strawberries and their best friend cream have become as important as the tennis.  It’s a very simple version of a late-June favorite, but with some lovely refinements.  Just drown the berries in Pimm’s, a handful of sugar, and a whisper of ginger.  Then steep the cream with freshly-snipped basil leaves, whip it lightly, and you’ve re-made an old favourite.

Henman Hill* Strawberries and Cream, Serves 4

4 c strawberries, halved or quartered or left whole if they’re lovely and small

handful of sugar

12 scrapes of a fresh knob of ginger (I used a microplane to get it very fine)

1/2 c Pimm’s

1 c heavy whipping cream

Small handful of fresh basil leaves

Small handful of sugar

Fresh basil leaves for garnish.

In a medium bowl, combine the strawberries, handful of sugar, ginger and Pimm’s.  Allow to macerate for an hour or two.

In a small saucepan, combine the handful of basil and cream, heat over medium heat for two to three minutes, stirring regularly.  Remover from heat.  Allow to come to room temperature.  Pour in a bowl and refrigerate until chilled.  Remove leaves.  Whisk lightly with a handful of sugar until thickened, but not stiff.

To serve, divide berries and the lovely juices between four bowls.  Top each with a generous spoonful of the basil whipped cream and a leaf or two of fresh basil.

Playlist included Every Teardrop is a Waterfall, by Coldplay.

*And yes, I know it’s Murray Mount these days, but let’s grant dear old Persephone a little 90’s nostalgia.

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