The summer months are perfect for winding down with friends and family.
Food is the perfect conversation starter. And in summer, nothing sparks joy quite like fresh fruit desserts that are as vibrant as the season itself. Strawberries and cream, with their balance of sweetness and richness, embody the kind of effortless indulgence that warm-weather gatherings call for. Whether layered, chilled, or simply dressed with herbs and citrus, these summer dessert recipes celebrate nature’s bounty in its most delicious form.
Maison Dali is a modern brasserie located in The Opus by Omniyat in Business Bay, Dubai, helmed by acclaimed chef Tristin Farmer. This Dubai-born concept blends Mediterranean soul with Japanese precision, offering a menu that’s bold, inventive, and rooted in elevated simplicity. Dishes are crafted using techniques like open-fire cooking, fermentation, and on-site dry aging, resulting in layered flavours that surprise and delight.
The restaurant’s surrealist interior pays homage to Spanish surrealist artist Salvador Dalí, with whimsical design elements and an atmosphere that blurs the line between art and dining. Inside Maison Dali, diners will find Dali Supper Club, a private dining experience where food, music, and artistry converge.
Chef Tristan Farmer's Strawberries & Cream
This decadent yet light dessert has been designed by Chef Tristin Farmer. The Scottish-born culinary innovator celebrated for his refined technique, global influences, and bold creativity. With a career shaped by icons like Gordon Ramsay and Jason Atherton, Farmer has helmed Michelin-starred kitchens from London to Singapore, including the acclaimed Zén. His cooking style blends Japanese precision with Mediterranean warmth, often using fire, fermentation, and aging to build deep, unexpected flavours. Now based in Dubai, he leads Maison Dali, a surrealist-inspired brasserie that reflects his passion for artful dining and elevated simplicity, where every dish is both a sensory experience and a story told through taste.
This avant-garde dessert elevates the nostalgic and classic summer pairing of strawberries and cream into a sensory experience.
It begins with a vibrant strawberry coulis, blended from fresh Gariguette strawberries, apple juice, and a touch of citrus for brightness. The base is a charcoal-infused cream, where double cream is gently steeped with red-hot charcoal, imparting a subtle smokiness and depth—balanced by the delicate sweetness of wasanbon sugar.
To finish, Japanese strawberries are layered with a tangy strawberry dressing and crowned with the velvety charcoal cream. A final twist of black pepper adds aromatic complexity, transforming each bite into a dance of sweet, smoky, and spicy notes.
Ingredients for Strawberry Coulis:
- 250 g Gariguette strawberries (or any as long as they are fresh & sweet)
- 15 g caster sugar
- 25 g apple juice
- 10 g lemon juice
Method:
- Blend all ingredients until smooth.
- Strain if you want a silky texture.
Ingredients for Charcoal Cream Base:
- 300 g double cream
- 30 g wasanbon sugar (or substitute with fine white sugar)
- 60 g red-hot charcoal (for infusion)
Method:
- Heat the cream gently with sugar until dissolved.
- Carefully add the hot charcoal to infuse (do not stir too much).
- Strain to remove charcoal before serving. Chill until slightly thickened.
To Finish:
- Japanese strawberries
- Strawberry dressing
- A twist of black pepper
- Charcoal-infused cream from above
Plating:
1. Spoon the strawberry coulis onto the plate.
2. Add fresh Japanese strawberries on top.
3. Drizzle with strawberry dressing.
4. Spoon or pipe the charcoal cream over.
5. Finish with a twist of black pepper for a fragrant kick.
Ground Floor, The Opus by OMNIYAT Residences, Business Bay, Dubai, UAE
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@maisondali_dubai
@tristinfarmer
