Strawberries and cream with toasted croissants
Prep time: 15 minsTotal time: 
Strawberries and cream with toasted croissants
Pass around this super-summery platter of rosé-macerated strawberries served with soft swirls of vanilla cream and shards of crispy, buttery croissants, toasted on the barbecue
Prep time: 15 minsTotal time: 
Helen Graves
Helen Graves
Ingredients
- 500g strawberries, halved or quartered
- 50g caster sugar
- 175ml full-bodied rosé wine (optional)
- 4 croissants
- 400ml double cream
- 2 tbsp icing sugar
- 1 tsp vanilla bean paste
Step by step
Macerate the strawberries up to 24 hours ahead in the fridge.
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In a bowl, combine the strawberries with the caster sugar and rosé wine, if using. Mix well and set aside.
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Light the barbecue with the coals banked to one side so that you have a hot zone and a cool zone. When the flames have died down and you have glowing embers, flatten the croissants with a rolling pin, then toast them on the cooler side of the barbecue until crisp and lightly charred. Allow to cool slightly, then cut into shards.
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In a large bowl, use a balloon whisk to whip the cream with the icing sugar and vanilla bean paste until just holding soft peaks. Layer the whipped cream, strawberries and croissant shards across a platter and let everyone dig in.
