COOKED HONEY CREAM WITH STRAWBERRY COMPOTE: CELEBRATING 30 YEARS ANVERSARY OF VOGUE ENTERTAINING AND TRAVEL

I really love this magazine: Vogue Entertaining and Travel, I buy every issue since I know it. This issue (October/November) is the 30 anniversary and it’s beautiful as always. I started my affection about 6 years ago, (it’s funny that the size of the magazine is now a lot bigger than the old one) and each time that I look at the older issues I still love them. Most of the recipes in each magazine are reliable (I have to use the word most ^ ^, you know that I didn’t test them all haha). I love the photographs, they are not only beautiful but they seen to be real. I love the imperfection in the dishes or in the cakes; I love the feeling that they are real food which we can make it at home.

After starting my blog I try to pick the recipe from each issue to make, and I’m not disappointed. Each recipe brings the smile to my face, and new recipe to my recipe note book. This issue, I pick this one, the soft, lightly sweet, and fragrance cream is great when pairing with the sweet and sour strawberry compote. I adjust the recipe to suit the ingredients which I have at home (I made only 1/3 of the original recipe, and changed the rhubarb to strawberry).

Adaptation from: Vogue Entertaining and Travel October/November

COOKED HONEY CREAM WITH STRAWBERRY COMPOTE

Serves 5 (small portions)

Cooked Honey Cream
200 ml	Whipping cream
65 ml	Milk
30 g	Honey
30 g	Caster Sugar
4 g	Gelatin powder
Strawberry Compote
130 g	Frozen strawberry
50 g	Sugar
130 g	Fresh strawberry, hulled

Bring cream, 50 ml of milk, honey and sugar to the boil in a saucepan over medium heat, stirring to dissolve sugar. Bring out of the heat and set aside.

Mix the 1tbsp (15ml) of milk and 2tbsp of boiled mixture then add the gelatin. Stir to dissolve the gelatin powder. Add to cream mixture and stir until dissolved.

Cool mixture slightly, then pour into moulds and refrigerate overnight until set.

Put the frozen strawberry and sugar in a small pan. Bring the pan to a simmer over low heat until the sugar dissolves and the mixture thickened.

Drain syrup from the strawberries into a small saucepan, add fresh strawberries, bring to a simmer over low heat, and cook for 5-6 minutes or until strawberries are just soft but holding their shape.

Cool, the strawberries then combine with the soft strawberries (from the first boiling) and refrigerate until needed.

To serve, turn out the cooked honey cream onto a platter. Spoon over some of the juices and arrange strawberries on top.

COOKED HONEY CREAM WITH STRAWBERRY COMPOTE