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Dip into a bowl of honey Bavarian cream with balsamic strawberries.

Although you can get hold of them throughout the year, there's still something special about buying your first punnet of British strawberries in June.

The start of our strawberry season is one of the few markers of summer - increasingly hard to discern as climate change sends the weather haywire - and the cue to indulge in lazy days at picnics, barbecues and watching Wimbledon.

Before you reach for the cream or the sugar bowl, why not be a bit more adventurous with your strawberries?

Philip Johnson, one of Australia's most celebrated chefs, has published a new book about puddings. Called Decadence (Murdoch Books, £14.99). It offers some delicious ideas of ways to eat strawberries.

Johnson said: "Sweet things are certainly one of life's most dependable pleasures.

"Recipes that inspire me are usually the ones that have a natural simplicity, almost to the point where you wonder if enough has been done with the dish."

STRAWBERRIES: FACT FILE

Nature's own botox, strawberries are your skin's best friend, packed full of anti-ageing antioxidants.

They are one of the top fat-burning foods.

Zinc-rich strawberries will help to keep libidos in peak condition.

Berries contain the slowest-releasing natural sugars, meaning that you'll be less tempted by that mid-morning chocolate bar and less likely to suffer from mid-afternoon burn-out.

Strawberries have the lowest glycaemic load rating which means they give you a consistent energy level.

Rich in phytonutrients, straweberries promote effective liver function; great news for detoxing with the added benefit of making hangovers less painful and more short-lived.

Psychologists have proved that red fruit sends energy-boosting messages to the brain.

Serves six.

Ingredients:

8 egg yolks

2tbsps honey

115g/4oz/ cup caster sugar

1 vanilla bean, split lengthways

250ml/9fl oz/1 cup milk

250ml/9fl oz/1 cup pouring (whipping) cream

4 gelatine leaves (8g) soaked in cold water and squeezed out

250ml/9fl oz/1 cup pouring (whipping) cream, extra, lightly whipped

For the balsamic strawberries:

50g/1 3/4oz/ cup caster sugar

90ml/3fl oz Cointreau

3tsps good quality balsamic vinegar

500g/1lb 2oz strawberries, hulled and halved

A small handful of mint leaves, finely sliced

Method:

In a bowl, lightly whisk together the egg yolks, honey and half the sugar. Scrape the seeds from the vanilla bean into a heavy-based saucepan. Add the vanilla bean, milk, cream and remaining sugar and bring almost to the boil. Remove from the heat. Whisk the hot milk mixture into the egg yolk mixture, then return to a clean saucepan over medium heat.

Using a wooden spoon, stir constantly until the custard thickens and coats the back of the spoon. Do not let it boil. Strain through a fine sieve, then measure out 500ml (17fl oz/2 cups) of the custard and place in a bowl.

Rinse six 125ml plastic dariole (small pudding) moulds with cold water.

Whisk the softened gelatine into the hot custard, then sit the bowl over iced water to cool, stirring constantly to stop it setting. Once cold, fold in the whipped cream, then immediately pour into the prepared moulds. Refrigerate until set, preferably overnight.

To make the balsamic strawberries, combine the sugar, Cointreau and vinegar in a small saucepan over low heat and stir until the sugar has dissolved. Carefully tilt the pan and use a match to ignite and burn off the alcohol. Once the flame goes out, remove from the heat and allow to cool to room temperature. Pour over the strawberries and set aside for 15 minutes to macerate.

To serve, run a warm paring knife around the edge of each mould to loosen the Bavarian creams, then invert and gently squeeze into the centre of serving bowls. Spoon the balsamic strawberries around the bowl and scatter with the mint.

11:02am Friday 13th June 2008

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