Sunday Mail - Body and Soul




Begin this recipe 1 day ahead

6 x 250g punnets strawberri­es, hulled 1½ cup (330g) caster sugar

2 tsp vanilla extract 10 titanium-strength gelatine leaves 300ml thickened cream

100g pure icing sugar, sifted

250g crème fraîche


100g pure icing sugar, sifted

2 tsp citric acid

½ tsp bicarb soda

50g freeze-dried strawberri­es,


To make the jelly, place 4 punnets of the strawberri­es in a blender with 3 cups (750ml) cold water, sugar and vanilla, and whiz until smooth. Thinly slice the remaining strawberri­es. Soak the gelatine leaves in a bowl of cold water for 5 minutes or until softened. Place 1½ cups (375ml) boiling water in a heatproof bowl and stir the gelatine leaves in to dissolve. Set aside to cool, then stir the gelatine liquid into the strawberry puree. Strain the mixture dish. Cool completely to room temperatur­e, then add the sliced or overnight until set.

When ready to serve, whisk the cream and icing sugar together into stiff peaks. Then whisk in the crème fraîche. Chill until ready to serve.

Then make the sherbet by combining all the ingredient­s in a bowl and store in an airtight container until ready to serve.

Spoon the cream mixture over the jelly, then scatter with the strawberry sherbet, to serve.

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