Strawberries with Balsamic, Custard and Pistachio Brittle

Tangy, creamy and crunchy on one plate

This dessert is built around three distinct textures: juicy strawberries, smooth custard and thin pistachio brittle. Balsamic vinegar gives the fruit a light, fruity acidity; black pepper adds a little warmth without making the dessert taste savoury. Use a balsamic vinegar you also enjoy in a dressing, but drizzle it sparingly over the strawberries. Too much liquid dilutes the flavour and makes the fruit watery.

In the Netherlands, strawberries are generally readily available from late spring through summer. Choose ripe, firm berries with a fresh aroma and keep them cool until you’re ready to use them. Take them out of the fridge shortly before serving and marinate them for just ten minutes: that gives them time to absorb the balsamic while keeping their shape. If the strawberries are already very sweet, leave out the extra sugar. Out of season, you can also make this dessert with ripe peaches or raspberries; marinate them gently, as soft fruit can fall apart quickly.

The custard is thickened on the stovetop with egg yolks and a little cornstarch. The yolks give it a rich flavour, while the cornstarch makes it more forgiving than a custard made with eggs alone. Heat the mixture while whisking, and stay by the pan: once it starts to thicken, keep stirring so it doesn’t catch on the bottom. A brief boil helps the cornstarch develop its thickening power. The custard should be smooth and spoonable, not as firm as pudding.

For the brittle, melt sugar until it turns to caramel, then pour it over finely chopped pistachios. Spread the nuts out on baking paper and keep your hands away from the hot sugar; caramel stays hot for a long time. Let the layer cool completely before breaking it into pieces. Pistachios bring a distinctive nutty flavour and green colour. Almonds or hazelnuts are suitable substitutes, though they will change the flavour. It’s best to make the brittle the same day: moisture in the air can make the caramel sticky.

Serve the custard warm or lukewarm, with the chilled, marinated strawberries alongside, and break the brittle into pieces at the last moment. This keeps the contrast between soft fruit, creamy sauce and hard caramel distinct. You can make the custard ahead and store it covered in the fridge; whisk it smooth before serving and warm it gently in a saucepan. Keep any leftover custard refrigerated and use it within two days. Store the pistachio brittle separately, in a dry, airtight container, and assemble the dessert just before eating.