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    Macerated Strawberries in Palo Cortado Sherry with Sablée biscuit and Thyme Ice Cream

    Prep Time
    15 mins
    Cook Time
    1hr 20 mins
    Total Time
    1hr 35 mins

    This beautiful Spanish-inspired dessert showcases how great sherry works with fruit desserts. Fresh strawberries are lightly macerated in a warm reduction of palo cortado sherry before serving them with a dollop of thyme infused ice cream on a crispy sablée biscuit.

    Total Time 1hr 35 mins
    Serves 4 people
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    Chef's Profile

    Javier De La Hormaza

    Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

    Twitter: @bascofinefoods
    Instagram: @mrbasco

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