Tommy Banks' strawberries with herbs and hay
- Preparation and cooking time
- Total time
- plus infusing and freezing
- Serves 6
- 400g strawberries, hulled
- a small bunch soft herbs - basil, mint, tarragon, picked to serve
Hay ice cream
- 20g hay, snipped into 2.5cm-long pieces
- 300ml whole milk
- 300ml whipping cream
- 100g (around 5-6 large yolks) egg yolks
- 60g caster sugar
- 10g soft herbs, basil, mint, tarragon
- 100g caster sugar
- 100g butter, soft
- 150g plain flour
- STEP 1
Heat the oven to 160C/fan 140C/gas 3. Spread the hay on a baking sheet and bake for 20 minutes until fragrant. Add the milk and cream to a pan and bring to the boil.
- STEP 2
Add the hay, remove from the heat, cover and leave for 1 hour. Strain. Add 450ml of the milk/cream to a pan with a pinch of salt and bring to the boil.
- STEP 3
Beat the egg yolks and sugar in a bowl until pale and fluffy. Pour the boiling millk over the eggs, whisking all the time.
- STEP 4
Return the mixture to the pan and cook, stirring all the time, until it coats the back of a spoon. Strain and cool. Churn and freeze in an ice-cream machine.
- STEP 5
For the herb sugar, whizz the herbs and sugar to a purée in a food processor.
- STEP 6
Spread onto a baking sheet lined with baking paper and leave at room temperature for an hour until dry, then whizz in the blender again.
- STEP 7
Heat the oven to 160C/fan 140C/gas 3. To make the shortbread, beat the butter and 60g of the herb sugar together in a bowl with an electric whisk until pale and fluffy.
- STEP 8
Fold in the flour with a pinch of salt to make a dough. Roll out until 5mm thick and transfer onto a baking sheet lined with baking paper.
- STEP 9
Chill for 20 minutes, then bake for 15-20 minutes until golden. Cool on a wire rack.
- STEP 10
Toss the strawberries with 40g of the herb sugar and leave to marinate for 10 minutes.
- STEP 11
Divide between bowls, crumble over some of the shortbread, add scoops of ice cream and sprinkle with fresh herbs.