Dessert for one · No. 511
Strawberries with Soured Cream and Brown Sugar
An old-fashioned five-minute dessert. The sugar melts into the soured cream and turns to a fudgy syrup. The best use for the rest of a tub of soured cream.
Per portion
180kcal
2 gProtein
22 gCarbs
8 gFat
Calories from protein 5%, carbs 52%, fat 43%. Estimated from the ingredients.
Roughly £0.60 a portion.
Veg
Method
- 1
Hull and halve the strawberries and put them in a bowl.
- 2
Spoon the soured cream over and sprinkle the sugar on top.
- 3
Leave for 5–10 minutes, until the sugar has melted into the cream, then eat.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/strawberries-with-soured-cream-and-brown-sugar/
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