Straw­berry dishes

The Guardian - Feast - - Feast - Six of the best ...

Prep Freeze Cook Serves 1 hr 1 hr + 1 hr 6

75g un­salted but­ter, at room tem­per­a­ture, plus ex­tra for greas­ing

30g golden syrup 400ml dulce de leche 2 eggs, sep­a­rated 100g self-rais­ing flour 6 scoops vanilla ice-cream

For the Ital­ian meringue 225g caster sugar 150ml wa­ter

90g egg whites

For the straw­berry juice 300g straw­ber­ries, hulled and halved

75ml straw­berry liqueur 15g caster sugar Heat the oven to 180C/350F/gas 4, lightly grease a bak­ing tray and line with bak­ing pa­per.

Cream the but­ter, syrup and dulce de leche in a bowl. Whisk the eggs, add to the bat­ter, and mix un­til smooth.

Sift in the flour, mix, then spread on the tray to 1cm thick. Bake for 10 min­utes, cool on a wire rack, cut out six 10cm discs, and set aside.

For the meringue, put the sugar in a pan on a low heat and gently pour over the wa­ter. Put the egg whites in a bowl and whisk on slow. When the sugar reaches 121C, pour it slowly into the egg whites, whisk­ing on high, un­til the mix has cooled to room tem­per­a­ture, then put into a pip­ing bag.

Put the sponge discs on the bak­ing sheet, add a scoop of ice-cream to each, pipe meringue to cover, then freeze for at least an hour.

Set the straw­ber­ries, liqueur and sugar in a bowl cov­ered with cling­film over a pan of sim­mer­ing wa­ter, so the bowl doesn’t touch the wa­ter. Sim­mer for 30 min­utes, cool a lit­tle, strain and dis­card the pulp, then chill in the fridge.

To cook the meringue, heat the oven to 200C/390F/gas 6, then bake for three min­utes, un­til browned.

Trans­fer each to a bowl and pour the juice around it.

From Duck & Waf­fle by Daniel Do­herty (Mitchell Bea­z­ley) Prep Serves 15 min 4

450g straw­ber­ries, hulled and halved or quar­tered

1 tbsp bal­samic vine­gar, or more to taste

Salt and black pep­per 80g-100g rocket leaves 2 tbsp olive oil, or more to taste

Toss the straw­ber­ries with the vine­gar and some pep­per in a large salad bowl. Set aside for 10 min­utes.

Add the rocket, sprin­kle with some salt to taste, and toss again. Driz­zle with the oil and toss gently one more time. Taste and ad­just

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