Basil & white chocolate creams with sticky balsamic strawberries

I adore the subtle and delicious combination of balsamic strawberries with this white chocolate cream. Its unusual and will keep your guests guessing! This recipe was provided by the BBC Good Food Guide – get to see more delicious recipes like this at their next show (further details here)

Serves 4
Ready in 25 minutes + an hour in the fridge

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.
Per serving
606 kcalories, protein 9g, carbohydrate 64g, fat 37 g, saturated fat 22g, fibre 1g, sugar 49g, salt 0.3 g

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