Basil & white chocolate creams with sticky balsamic strawberries

A subtle and delicious combination – your guests will be left guessing what those familiar flavours are

  • Ready in 25 mins, plus an hour in the fridge
  • Serves 4
  • Easy

Nutrition per serving

  • Calories 606
  • Carbohydrate 64
  • Fat 37
  • Fiber 1
  • Protein 9
  • Saturated Fat 22
  • Sodium 0.3
  • Sugar 49


  • 284ml pot single cream
  • 1 large bunch basil, leaves and stalks torn, plus extra leaves to serve
  • 300g good-quality white chocolate, chopped
  • 50g golden caster sugar
  • 2 tbsp balsamic vinegar
  • 250g strawberries, hulled and halved


  1. Pour the cream into a saucepan, then add the torn basil leaves and stalks. Bring to a simmer over a medium heat, then remove from the heat and leaveto infuse for 5 mins. Discard the basil and re-heat the cream to a simmer.

  2. Remove the cream from the heat and immediately tip in the chocolate. Leave for a few mins to melt, then stir until smooth. Pour the mixture into four serving glasses and chill for at least 1 hr until firm. (This can be done up to a day ahead.)

  3. In a small saucepan, mix the caster sugar and balsamic vinegar with 2 tbsp water and cook over a medium heat, stirring continuously, until the sugar has dissolved and the mixture has reduced by half to a sticky syrup (about 5 mins). Cool before pouring over the strawberries and allow to soak for at least 1 hr.

  4. Spoon the balsamic strawberries over the creams and decorate with basil.