José Pizarro’s sherry-marinated strawberries with fresh cheese ice cream

Method

1. Put the cheese and cream in a mixing bowl and use an electric whisk to beat the mixture until thick and fluffy. Gently fold in the yogurt and honey, then spoon into an ice cream machine. Churn until nearly set, then scoop into a container, cover and freeze for at least 2 hours.

2. Put the strawberries, sherry, vinegar and sugar in a bowl with a good grinding of black pepper. Toss to coat, then set aside to macerate for a few hours.

3. Serve the strawberries with a scoop of the fresh cheese ice cream.