Straw­ber­ries With Sablé Bis­cuits and Or­ange and Le­mon Syl­labub

No. 1 Magazine - - FRONT PAGE - PREPA­RA­TION TIME 40 min­utes COOK­ING TIME 8 min­utes SERVES 4

IN­GRE­DI­ENTS

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

METHOD

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.

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