Wim­ble­don bagel

with straw­ber­ries, jam and cream

Look (UK) - - NEWS -

in­gre­di­ents: 9 time: 15 mins level: easy

New York Bak­ery Co. plain bagels, toasted 20 straw­ber­ries, halved 4 tbsp straw­berry jam 75g whipped cream 1 tbsp brown sugar ½ tsp vanilla ex­tract Mint leaves For the home­made jam: 500g straw­ber­ries 250g sugar For the driz­zle: 1 tbsp straw­berry jam, strained, with a splash of wa­ter 1 To make the jam, put the straw­ber­ries and sugar into a pan and heat. 2 Mash them up – leav­ing a few chunks in for tex­ture. 3 Once the sugar has dis­solved, in­crease the heat and bring to boil. 4 Sim­mer for five min­utes, take the pan off the heat and skim any foam off the top. It should look jam-like now. 5 Leave to stand for a few mins, then pour into jars. Once cooled, put lids on the jars and keep in the fridge for upto a week. 6 Next, beat the sugar and cream un­til soft peaks form. Mix in the vanilla ex­tract. 7 Spread jam on your bagels, add a dol­lop of cream and top with strawbs, mint leaves and don’t for­get the driz­zle.

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