300 ml whipping cream
6 basil sprigs
300 g white chocolate, broken into pieces
50 g Dansukker Jelly Sugar Multi
50 g Dansukker Brown Sugar Dry
30 ml balsamic vinegar
15 ml water
250 g strawberries
Put the cream and basil in a saucepan and simmer for 5 minutes. Take the saucepan off the heat and leave to stand for 15 minutes. Remove the basil. Bring the cream back to boiling, add the chocolate and jelly sugar and simmer, stirring, until the chocolate melts. Pour into individual glasses and refrigerate.
Trim the strawberries and cut them in half. Put them in a bowl. Combine the brown sugar, vinegar and water in a saucepan and bring to the boil. Pour the liquid over the strawberries and stir. Leave to marinate for about 30 minutes. Decorate each pot with a basil leaf. Serve with the strawberries.
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