Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Ottolenghi’s Sumac-roasted Strawberries with Yoghurt Cream

Yotam Ottolenghi's simple yet delicious recipe for Sumac-roasted Strawberries with Yoghurt Cream is a light, summery treat that is easy to put together. Make this ahead for a stress-free dinner party dessert.

From the book

Yotam Ottolenghi


This is a good pudding to remember if you have over-ripe strawberries which are slightly past their best. Roasting them makes them deliciously soft and sticky. All of the elements can be made 3 days in advance – keep them separate in the fridge and assemble when ready to serve. Serve this as it is, for a light summer dessert, or with shortbread biscuits. Thanks to Helen Graham.

Read more Read less


900g Greek-style yoghurt
140g icing sugar
120ml double cream
1 lemon: finely grate the zest to get 1 tsp, then juice to get 2 tbsp
600g ripe strawberries, hulled and cut in half lengthways
1½ tbsp sumac
10g mint, half left as sprigs and the other half with leaves picked and finely shredded
1 vanilla pod, split lengthways and seeds scraped

Essential kit

You will need: a muslin cloth, string and a 30cm x 20cm ovenproof dish.


1. Put the yoghurt into a bowl with half the icing sugar and ¼ teaspoon of salt. Mix, then transfer to a sieve lined with a muslin (or a clean j-cloth) and set over a bowl. Tie the muslin into a bundle with string, weight this down with a heavy bowl and refrigerate for 30 minutes. Squeeze as much liquid out as possible, until you are left with about 550g of thickened yoghurt. Remove from the cloth – discarding any liquid – and transfer to a bowl. Stir in the cream and lemon zest and refrigerate until ready to use.

2. Preheat the oven to 200°C fan.

3. Meanwhile, roast the strawberries. Toss the strawberries with the sumac, mint sprigs, vanilla pod and seeds, lemon juice, the remaining icing sugar and 80ml of water. Transfer to an ovenproof dish measuring about 30 x 20cm. Roast for 20 minutes, tossing once halfway through, until soft and bubbling. Allow to cool to room temperature, then lift out and discard the mint and vanilla pod. Strain the roasting liquor into a jug. Pour 3 tablespoons of the juice into the yoghurt cream and gently fold it through so the cream is rippled. Set aside 3 tablespoons of juice to serve. (Keep the remaining juices to drizzle over your morning granola.)

4. To serve, spoon the rippled cream into bowls and spoon over the strawberries. Pour over the juices and top with torn mint.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Ottolenghi SIMPLE

Close menu