Instead of discovering the cure for cancer, preventing the onset of Alzheimer’s, or any other pressing issues we have on our hands, scientists in the UK has been spending their time creating the perfect strawberries and cream. We are in the throes of a Great British summer after all.
Apparently, it’s not how you make the dish, but it’s the way that you eat it that makes all the difference. According to Dr Stuart Farrimond, for optimum fruity goodness the dessert must be consumed in less than three minutes to prevent the strawberries from ‘shrinking ‘and becoming ‘soft.’ So for anyone who has ever been called out for horrible table manners, now is not the time to hold back.
Experts also discovered that the ideal strawberry to cream ratio is 70:30, or one tablespoon of single cream to two fresh medium strawberries. Too fewer strawberries and the dessert is in danger of becoming ‘too creamy’, too many and your dessert could fall prey to 'unwanted tartness.' Clearly it’s a very delicate situation.
Still not convinced? Then get out there, grab your pitcher of Pimms and try it for yourself; the proof is in the pudding.
Recipe:
•2 cups of fresh strawberries
•2 cups of half & half
•1/2 of cup sugar
•1 teaspoon of vanilla extract (optional)
•3 tablespoons of balsamic vinegar (optional)
Step 1: Make sure you are using the freshest strawberries possible as frozen or soft just isn’t going to cut it.
Step 2: wash and cut the strawberries into halves or quarters.
Step 3: Mix the half & half with the sugar, adding the vanilla and balsamic vinegar, then whisk until everything is combined. Taste test and add sugar if you think it needs it.
Step 4: Divide strawberries equally into bowls and add cream. Whatever you do, don't forget the 70:30 ratio.
Voila! Perfect strawberries and cream.
Consume within 3 minutes or die.
Oh, and if you need any more inspiration, try this:
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This article originally appeared on The Debrief.