Straw­ber­ries and cream

Southport Visiter - - For The Family -

AB­SO­LUTELY no re­quired for my in­spired dessert.

What bet­ter way to cel­e­brate than with straw­ber­ries and cream? Sim­ple, ex­cit­ing, plus it’s such fun to make.

I al­ways add a good qual­ity ice cream too, just for good mea­sure.

In­gre­di­ents: Method:

cook­ing Valen­tine’s 400g straw­ber­ries, hulled and quar­tered 300ml dou­ble cream 2 tbsp caster sugar (or sugar sub­sti­tute) 4 meringues, bro­ken up 6 small scoops of good qual­ity straw­berry ice cream 2 tsp Coin­treau Mint and crushed meringue for dec­o­ra­tion You will need two tall sun­dae glasses for serv­ing

Puree half of the straw­ber­ries in a blender with one tbsp sugar, re­frig­er­ate for later.

In a bowl, whip the cream with the re­main­ing sugar.

Line your glasses with a few ta­ble­spoons of the straw­berry puree and top each with a scoop of ice cream.

Layer the straw­ber­ries, cream, meringue and ice cream be­tween the glasses, fin­ish­ing with a scoop of ice cream topped with a tea­spoon of Coin­treau.

Fi­nally, gar­nish with mint, meringue and any re­main­ing sauce. Serve very quickly! Happy Valen­tine’s.

Les­ley and her hus­band own Roberto’s Ital­ian on Ocean Plaza – for more of Les­ley’s recipes, call in, or go to www.ri­tal­

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