For ➍300 g strawberries
lemon juice
caster sugar*
lemon zest
fresh mint*
Put glass serving bowls in the freezer for a few h.
Clean strawberries. Put in frosted bowls. Squeeze over a little lemon juice. Add a good sprinkling of caster sugar, a tiny bit of lemon zest and a little torn fresh mint.**Even quicker: replace the sugar and mint with a little high quality and colourless mint syrup to coat the strawberries.
**More elaborated is the balsamico way, that might be served with clotted cream or a cream combination.
In a small saucepan, combine 4 cl balsamic vinegar, 1½ ts sugar and juice of ½ lime (= ½ ts).
Bring to a boil and boil until syrupy, about 3 m. Pour into a small container and chill.
Whip together 15 cl of heavy cream and 10 cl cream cheese (or mascarpone), 1 tbs sugar and 1 ts vanilla until well combined. Store in a covered container in the fridge.
Toss 300 g strawberries, halved, with 2 tbs sugar, balsamic syrup and 1 ts fresh chopped mint. Chill for 30 m.
Serve strawberries over whipped cream cheese.
