Tunji Oladipo at Ibn Battuta Gate Hotel
‘The strawberry is the star here – the other ingredients enhance without overpowering them. When buying strawberries, smell them first: good strawberries have a vivid aroma. Look out for green tops – not a good sign.’
For the basil strawberry jus
A handful of basil leaves
For the lemon mascarpone cream
250g whipping cream
Zest of 1 lemon
50g icing sugar
For the crumble crunch
150g all-purpose flour
100g unsalted, chilled butter,
cut into cubes
1 Cut the strawberries in half sideways and mix the top halves with the sugar and basil leaves.
2 Place in a saucepan, cover and set on a low heat for 10 minutes. Strain and set aside. Keep the bottom half of the strawberries for later.
3 Whip the cream into soft peaks, and then sift with the icing sugar.
4 In a separate bowl, mix the lemon zest, mascarpone and whipped cream.
5 Mix the butter, flour and sugar for the crumble crunch until the mixture resembles chunky breadcrumbs.
6 Bake in a pre-heated oven at 200°C for 10-15 minutes, until golden brown.
7 Assemble in a glass, with remaining strawberries and jus on the bottom, topped with mascarpone and crumble.