250 ml thickened cream
1/4 vanilla bean, split lengthways, seeds scraped
1 punnet (250g) strawberries, hulled, cut into quarters
1 tablespoon caster sugar
1 tablespoon Moscato glaze* optional
50g vanilla mini meringues (store bought)*
Red nasturtium petals* optional
- Whip cream and vanilla bean seeds until soft peaks (don’t overbeat) place in the fridge to chill.
- Place strawberries, caster sugar, and Moscato glaze in a glass bowl to infuse for 10-15 minutes. If you can’t source Moscato glaze, just infuse with caster sugar.
- Take out 16 strawberry quarters to set aside in a bowl for garnish. Also set aside 12 mini meringues for garnish.
- Add remaining strawberries and mini meringues to cream and mix through.
Spoon cream mixture in the middle of 2 serving plates, roughly shaping like a dome. Arrange 3 mini meringues on each one. Then arrange 8 quarters of the strawberries are sticking out of each dome. Garnish with 5 mint leaves and 3 nasturtium petals on each one and serve.
*Moscato glaze and vanilla mini meringues can be found in most supermarkets and gourmet food stores.