Ottolenghi's sumac-roast strawberries with strained yoghurt cream with a maple twist

Ottolenghi's sumac-roast strawberries with strained yoghurt cream with a maple twist


  • 900g Greek-style yoghurt
  • 20g+100g maple sugar
  • 1.25ml (1/4 tsp) salt
  • 120ml ( ½ cup) double cream
  • 1 lemon – zest finely grated, to get 1 tsp, then juiced, to get 2 tbsp
  • 600g ripe strawberries, hulled and cut in half lengthways
  • 45ml (1½ tbsp) sumac
  • 1 vanilla pod, split lengthways and seeds scraped
  • 10g mint, half left on the sprig, the rest picked and finely shredded (chop the leaves only at the last minute, otherwise they’ll discolour)


  1. Mix the yoghurt in a bowl with 20g the maple sugar and salt, then tip into a sieve set over a bowl and lined with muslin (or a J-cloth). Tie up the muslin into a bundle, weigh it down with a bowl and refrigerate for 30 minutes.
  2. Once drained, squeeze out as much extra liquid as you can, to leave 550g thickened yoghurt. Tip into a bowl, mix in the cream and lemon zest, and refrigerate.
  3. Heat the oven to 200C/390F/gas mark 6. While the yoghurt is draining, toss the strawberries with the sumac, mint sprigs, vanilla pod and seeds, two tablespoons of lemon juice, the remaining icing sugar (100g) and 80ml water. Tip into a 30cm x 20cm oven dish and roast for 20 minutes, tossing halfway, until soft and bubbling. Leave to cool to room temperature, then discard the mint and vanilla pod.
  4. Strain the roasting juices into a jug and gently fold 40ml into the yoghurt cream, so it’s rippled. Set aside three tablespoons of the juices (the rest will keep in the fridge for two or three days; it’s lovely on ice-cream or yoghurt).
  5. To serve, spoon the cream into shallow bowls and spoon the strawberries on top. Dribble a teaspoon and a half of the juices over each portion, sprinkle with shredded mint and serve.

Original recipe from Ottolenghi.

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