Foodie

Girlfriend - - GF FEATURES -

4 round but­ter short­bread bis­cuits 8 scoops vanilla ice-cream

½ x 250g pun­net fresh straw­ber­ries, hulled, sliced canned whipped cream and ex­tra straw­ber­ries, to dec­o­rate

COULIS * *

250g pun­net fresh straw­ber­ries, hulled, chopped

¼ cup ic­ing sugar mix­ture

2 tblsps or­ange juice

To make coulis, com­bine all in­gre­di­ents in a medium saucepan. Bring to boil. Sim­mer, stir­ring oc­ca­sion­ally, for about 10 to 12 min­utes, or un­til straw­ber­ries are soft­ened. Trans­fer to a sieve sit­ting over a bowl. Push through straw­berry mix­ture, dis­card­ing seeds. Cool. Process bis­cuits in a food pro­ces­sor un­til finely crushed. To serve, di­vide half the coulis among four serv­ing glasses (1-cup ca­pac­ity). Top with scoops of ice-cream, sliced straw­ber­ries and crushed bis­cuits. Pour over re­main­ing coulis. Dec­o­rate with whipped cream and ex­tra straw­ber­ries.

SERVES PREP COOK

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