layers and strawberry ice cream
ShorTbreaD LayerS
55 g castor sugar
170 g plain flour
500 ml double cream
1 vanilla pod, split
55 g icing sugar
Strawberries for decoration
Mix together the butter, castor sugar and the
plain flour to form a dough, then roll out really
thinly. Cut into shapes with a cutter then prick
all over and place on a non stick baking tray.
Bake for 10 minutes then cool on a wire rack.
Place one biscuit on a serving plate, pipe
some cream over and add another biscuit,
until you reach three high. Top with a sliced
strawberry to decorate
scoop of strawberry ice-cream served in a
sugar crust to make up the Trio!
125 ml superfine sugar
Extra super fine sugar, for dusting soufflé dish
60 ml pureed mixed berries (raspberries and
strawberries)
3 egg yolks, preferably free-range eggs
5 egg whites, preferably free- range eggs
Icing sugar to garnish
the insides of six 200 ml ramekins lightly dust
each one with a little extra super fine sugar,
tipping out any excess. Place on a baking
tray. Beat the egg yolks with a ¼ cup of the
superfine sugar until pale and smooth. Add
the berry puree, beating well.
and continue to whisk until whites start to
thicken. Add the remaining sugar and whisk
until whites form soft meringue like peaks.
Gently fold a third of the egg white into the
yolks once folded add the remainder of the
eggs and fold again. Fill the soufflé dishes
to the brim and smooth the tops. Bake the
soufflés just below the middle of the oven for
10 to 12 minutes until risen.