Strawberries & cream
SERVES 4 PREP 30 mins plus chilling
COOK 20 mins A LITTLE EFFORT
250g crème fraîche
1 tsp violet syrup (Monin violet syrup is available from amazon.co.uk and online drinks specialists) 1 tbsp icing sugar, plus extra for dusting
1/2 all butter puff pastry block (around 180g) 200g strawberries, hulled and quartered
100g strawberry jam, sieved
1 tbsp strawberry powder or hibiscus powder (strawberry powder is available from souschef. co.uk)
vanilla ice cream, to serve For the vinegar (or buy some strawberry vinegar) 200g strawberries, hulled and halved
50ml white wine vinegar
1 To make the vinegar, put the strawberries in a big bowl, pour over the vinegar and 50ml water, cover and leave for three days at room temperature to ferment. Strain into a container.
2 Whisk the crème fraîche with the syrup and 2 tsp of the icing sugar until it’s the consistency of thick Greek yogurt. Spoon the mixture into a piping bag and chill until needed.
3 Heat oven to 180C/160C fan/gas 4. Roll the puff pastry out and cut out four 15 x 7cm rectangles, then dust with icing sugar. Transfer to a baking tray and bake for 15-20 mins until puffed and dark golden brown. Cool, then slice each into three long, even strips with a serrated knife.
4 Put the strawberries in the strawberry vinegar. Spoon the jam into a piping bag. Mix a little strawberry or hibiscus powder into the remaining icing sugar. 5 To serve, pipe a row of four or five crème fraîche dots in two rows down the centre of four dessert plates, leaving a little space in between. Put a piece of puff pastry cut-side up between each row. Pipe dots of jam at the end of each row of crème fraiche and between the dots. Add some strawberries on top and dust with the icing sugar mixture. Serve with vanilla ice cream.
GOOD TO KNOW vit c
PER SERVING 518 kcals • fat 37g • saturates 23g • carbs 40g • sugars 26g • fibre 3g • protein 4g • salt 0.4g