Strawberries with caramel, goat's curd and crystallised ginger

1. Take the goat's curd and creme fraiche from the fridge to bring to room temperature.

2. Pour the sugar into a medium saucepan over medium heat. Shake the pan as the sugar warms through. As it starts to liquefy and caramelise, stir to help it cook evenly. Bring to a dark caramel but watch carefully as it can burn quickly and is extremely hot.

3. Using a ladle, add the boiling water while the sugar is still on the heat; it will spit and bubble. Turn off the heat and quickly whisk in the vinegar. Keep stirring until well combined, with no lumps. Cool in the fridge until cold.

4. Line six dariole moulds (or small ramekins or even a small muffin tin - the mould is just to get a tidy shape) with muslin or other fine gauze-like cloth, with enough extra to tie off the top.

5. Fold the creme fraiche through the curd with a pinch of salt and spoon into moulds. Twist the muslin together at the top and place in the fridge for at least an hour.

6. Trim, hull and slice the strawberries. Mix the strawberries through the cold caramel and leave to marinate for an hour.

7. To serve, place a turret of curd on each plate, pile the strawberries around the curd and drizzle generously with caramel. Top the curd with the diced ginger and place a biscuit alongside.

Drink Brachetto d'Acqui or a young Rutherglen muscat

Photo: Marina Oliphant
Styling: Caroline Velik