← Nouns Cooking · Dessert Parlour

Ingredients

• 300 g strawberries, fresh or frozen, plus a few to decorate
• 375 ml water, divided
• 3 tbsp Sugar
• ½ lemon, juiced
• 2 tbsp Potato starch (potato flour)

Method

1. Hull and roughly chop the strawberries. Put them in a pan with 250 ml of the water and the sugar.
2. Bring to the boil, then simmer for 5 min until the fruit is soft. Blend smooth with a stick blender, or leave it chunky if you prefer.
3. Stir the potato starch into the remaining 125 ml cold water until no lumps remain.
4. Bring the fruit back to a simmer and pour in the starch mix in a thin stream, stirring all the time. As soon as it turns thick and glossy (within 1 minute), take it off the heat.
5. Stir in the lemon juice, pour into glasses and serve warm, or cool and chill until set. Top with sliced strawberries.

Tips

• Do not keep boiling once it thickens: potato starch thins out again if it is overcooked.
• Cornflour works too, but the texture is less clear and slightly firmer.

Sources

Written in our own words after cross-checking these recipes:

Polonist Natasha's Kitchen