Strawberry compote & “a sort of crêmet d’Anjou” | HIROKO JONES

Strawberry compote & “a sort of crêmet d’Anjou”



“Osu-so-waké”  is a Japanese expression which means to make some extra to give it to our friends!



Tips for selecting nice strawberries

Firstly, we always select the ones with the brightest red colour. Secondly, look at the strawberry’s small seed-containing structures on their surface. Try to select strawberries where these seeds are not too visible. In my experience, the less visible the seeds are, the sweeter the strawberry tastes.



Strawberry compote for 4 people

  • strawberries 400 g (smaller strawberries are better)
  • coconut sugar or unrefined light brown sugar for brighter colour 50 – 65 g   * You don’t need to use too much sugar if the strawberries are sweet.
  • lemon juice 1 teaspoon

“a sort of crêmet d’Anjou” for 4 people

  • fat free natural yogurt  450 g
  • whipping cream 100 g
  • maple syrup 1 – 1.5 tablespoon



  • non-stick frying pan
  • sieve, paper kitchen towels and small bowl



  • Rinse the strawberries and remove the stems. If they are big, cut them in half.
  • Lay paper towel in the sieve and put a smaller bowl under the sieve.



Strawberry compote

  1. Put the strawberries and sugar in the frying pan and simmer on a medium-low heat for 8 minutes stirring frequently.
  2. Add the lemon juice and increase to a medium-high heat for 3 minutes.
  3. Allow to cool. You can keep in the fridge for few days. Remember to use a clean container.

“a sort of crêmet d’Anjou”

  1. Pour the yogurt onto the sieve (lined with paper kitchen towel) and leave in the fridge for at least 2 hours.
  2. Whip the cream until firm peaks form.
  3. Mix maple syrup with the sieved yogurt.
  4. Mix the yogurt and the whipped cream.
  5. Serve with the strawberry compote.

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