Strawberries With Sablé Biscuits and Orange and Lemon Syllabub
FOR THE LEMON SYLLABUB • 50g caster sugar • 300ml double cream • grated zest and juice of 1 orange and 1 lemon FOR THE STRAWBERRY COULIS • 350g strawberries • 50g icing sugar • 3 tbsp Grand Marnier FOR THE SABLE BISCUITS • 100g plain flour • 75g unsalted butter • 100g golden caster sugar • grated zest of 1 lemon • 2 egg yolks TO DECORATE • icing sugar, for sprinkling, mint leaves
1. Preheat the oven to 200°C (400°F/gas 6). To make the biscuits, mix the flour, butter, sugar, zest, and yolks in a processor until a ball of dough is formed. Rest in fridge for 30 mins, then roll out thinly. Cut out 8 biscuits with a pastry cutter and bake in the oven for about 6 mins. 2. Purée 200g of strawberries with the icing sugar and Grand Marnier in the processor. Pass through a sieve and chill the mixture. 3. For the syllabub, combine the sugar, zest and juice from the orange and lemon. Whisk the cream until it forms soft peaks. Add the citrus mixture and whisk to firm peaks. 4. To serve, set a biscuit alongside a swirl of coulis. Put spoonfuls of syllabub in the centre and surround with the strawberries, to make pillars. Top with a biscuit. Sprinkle with icing sugar.