With the last weekend of Wimbledon fast approaching it’s time to put on your apron and cook up some simple, delicious strawberry treats sure to please all the family. These recipe’s are brought to you courtesy of our friends at Tesco.
Strawberry and cream shortcakes
2016-07-07 14:46:40
Serves 6
Strawberries and cream sandwiched between sugary sweet shortbread biscuits, a flavour combination that never fails to please.
Prep Time
20 min
Cook Time
10 min
Ingredients
- 100g (3 1/2oz) unsalted butter, softened
- 40g (1 1/2oz) sugar, plus 1 tbsp extra
- 150g (5oz) plain four, plus extra for dusting
- 300g (10oz) strawberries, hulled and halved
- 6 tbsp maple syrup
- 1/2 vanilla pod, seeds scraped out
- 175ml (6fl oz) double cream
- 4 tbsp Greek yogurt
Instructions
- Preheat the oven to gas 4, 180°C, fan 160°C.
- Using an electric whisk, beat the butter and sugar until smooth. Work in the flour to make a dry dough (adding a splash of milk, if needed). Shape into a flat disc, wrap in clingfilm; chill for 20 minutes.
- Meanwhile, put the strawberries in a pan with the maple syrup and 4 tbsp water. Bring to the boil, then simmer for 2 minutes. Remove the fruit and set aside. Increase the heat for 2-3 minutes, until the liquid has reduced by two-thirds. Leave to cool.
- On a lightly floured surface, roll out the dough to 5mm (1/4in) thick. Using a 7cm (3in) cutter, stamp out 12 rounds, re-rolling the scraps as needed.
- Cook the dough, on a lined baking tray, for 10-12 minutes, until golden. Leave to cool on the tray for a few minutes, before transferring to a wire rack.
- Mix the vanilla seeds with 1 tbsp sugar and scatter over the warm biscuits; leave to cool completely.
- Meanwhile, in a bowl, whip the cream and yogurt to soft peaks. Arrange 6 biscuits on a plate and top each with a spoonful of the cream, some strawberries and a drizzle of the syrup. Balance the remaining 6 biscuits on top.
BH Living Magazine https://www.bhliving.co.uk/
White chocolate mousse with strawberry and black pepper sauce
2016-07-07 14:54:40
Serves 4
Try this creamy mousse with a white chocolate twist. Paired with fresh strawberries and black peppercorns, makes this a real winner.
Prep Time
30 min
Cook Time
5 min
Ingredients
- 200g (7oz) white chocolate
- 1 lime, grated rind only
- 2 eggs, separated
- 30ml (1fl oz) white rum
- 150ml (1/4 pint) double cream
- 50g (2oz) caster sugar
- 75ml (2½ fl oz) water
- ½ tsp black peppercorns, roughly crushed
- 225g (8oz) strawberries, hulled, sliced
- 1/2 lime, juice only
- extra small strawberries to decorate
Instructions
- To make the mousse, melt the chocolate in a bowl set over a saucepan of very gently simmering water, making sure that the base of the bowl isn’t touching the water.
- Take the bowl of chocolate off the saucepan and stir in the lime rind, egg yolks and rum until smooth. Lightly whip the cream until it forms soft swirls then fold into the chocolate mix and spoon into 4 small glasses. Chill in the fridge for 3-4 hours until set.
- Meanwhile make the sauce, add the sugar, water and pepper to a medium saucepan and heat gently, stirring until the sugar has dissolved then simmer for 3 minutes. Add the strawberries and lime juice and cook for 2 minutes then leave to cool.
- Puree the sauce in a liquidiser or using a stick blender until smooth. Pour into a small jug and pour over the tops of the mousses just before serving. Serve on small plates with extra halved strawberries, if you wish.
Notes
- Tip: Adding just a hint of cracked black pepper to pureed strawberries adds a real kick, combine with the white chocolate, lime and white rum mousse and you will wow your friends. Make extra sauce and freeze in sections of an ice cube tray, defrost as many ice cubes as you need in the microwave and drizzle over a scoop of vanilla ice cream to give it the star treatment.
BH Living Magazine https://www.bhliving.co.uk/