Strawberry coupe recipe
Coupes – simple, elegant desserts traditionally starring ice cream and fruit – can be served up in all sorts of ways, but here I’ve kept things quick and easy with shop-bought biscuits and free-dried strawberries to finish them off. Mix up the fresh berries as different ones come into season, or serve a mixture if you like.
Timings
Prep time: 5 minutes
Serves
4
Ingredients
450g strawberries
8 balls of good-quality vanilla ice cream
200g créme fraiche
30g peeled pistachios, roughly chopped
4 tsp freeze dried strawberry pieces
4 cigarillo biscuits
Method
Hull the strawberries and blend a third of them in a liquidiser or food processor until smooth. Slice the rest thinly.
Add two balls of ice cream to each bowl and divide the strawberry sauce between the bowls.
Top with creme fraiche, spooning it over the ice cream, then scatter with sliced strawberries.
Sprinkle with pistachios and freeze-dried strawberries, and pop in a cigarillo biscuit to serve.