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Strawberries with Sable biscuits and orange and lemon syllabub.

If you are after the ultimate romantic dessert, you have found it! A play on strawberries and cream this classic flavour combo will wow any dinner guest.



Here is what you will need


Ingredients: serves 4


For the Sable Biscuits

100g (3 1/2oz) plain flour

75g (2 1/2oz) unsalted butter

100g (2 1/2oz) superfine/caster sugar

grated zest of 1 lemon

2 egg yolks


For the Syllabub

50g (1 3/4oz) caster sugar

grated zest and juice of 1 orange

grated zest and juice of 1 lemon

300ml (10fl oz) double cream


For the Strawberry Coulis

150g (5oz) fresh strawberries

50g (1 3/4oz) icing/confectionary sugar

1 teaspoon fresh lemon juice


To serve

200g (7oz) fresh strawberries, topped and hulled

icing sugar/confectionary sugar for dusting

mint leaves


Method:


Preheat oven to 200c/400f. To make the biscuits, mix the flour, butter, sugar, lemon zest and egg yolks together in a bowl or food processor until a soft ball of dough has formed. Rest in the refrigerator for 30 minutes. Roll out thinly between to layers of baking paper to prevent sticking. Cut out 8 biscuits with a 7-8cm / 2 3/4 - 3 1/2 inch pastry cutter and bake in the oven for 6-8 minutes. Leave to cool completely.


To make the coulis, hull 200g / 7oz of the strawberries, leave aside for final plating. For the remainder of the strawberries puree in a blender with icing sugar and lemon juice. Pass through a fine sieve and chill the mixture until required.


For the syllabub, combine the sugar, zest, juice from the orange and lemon and mix with the cream. Whisk until it forms soft peaks. Chill until required.


To serve, set down some syllabub on the plate and place down one biscuit, this will help stable the base. Pipe or spoon a few spoonfuls of the syllabub in the centre of the biscuit and surround with the hulled strawberries to make pillars. Fill with more cream and top with the another biscuit. Dust with icing sugar, spoon over the coulis around the plate and garnish with fresh mint. Serve immediately.


ENJOY!


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