> Recipes > Strawberry

Strawberries and cream

Strawberries and cream

PT2H

1
Preheat the oven to 160˚C/gas mark 3. To make the sponge, whisk the eggs and sugar in a large bowl over a pan of simmering water until light and fluffy
  • 135g of caster sugar
  • 5 eggs
2
Leave the mixture to cool for 5 minutes before gently folding in the flour and pepper. Spread the mix onto a slightly dipped baking tray which has been lined with greaseproof paper and cook for 8–10 minutes in the preheated oven. Remove, cool and then cut into eight 7cm circles using the pastry rings (the sponge will form the bases and tops of the desserts
  • 135g of plain flour
  • 2 pinches of black pepper
3
To make the lemon curd, whisk together the lemon zest, lemon juice, caster sugar and butter in a heatproof bowl over a pan of simmering water – make sure that the bottom of the bowl does not touch the water
  • 4 lemons
  • 200g of caster sugar
  • 100g of butter
4
Stir until the butter has melted, then whisk in the eggs and egg yolk. Cook gently for 10 minutes, stirring occasionally, until the mixture resembles a thick custard. Remove from the heat and leave to cool
  • 3 eggs
  • 1 egg yolk
5
For the vanilla cream, whisk together the cream, sugar and vanilla essence and whisk until soft peaks form. Set aside in the fridge to cool
  • 240ml of double cream
  • 40g of caster sugar
  • 1/2 tsp vanilla essence
6
To assemble the desserts, place four deep-sided 7cm pastry rings on a lined tray. Press a sponge circle into the base of each one
7
Arrange a few halved strawberries flush inside the ring with the cut-sides facing outwards – this should leave a small gap in the centre. Fill this gap with the lemon curd
  • 200g of strawberries, stems removed and halved, 10 reserved to top the sponge
8
Pipe a layer of the vanilla cream over the top of the curd and strawberries. Place another sponge circle on top of the cream and press down gently but firmly to hold the shape. Repeat this process for each ring and set aside
9
When almost ready to serve, combine the strawberry jam and water in a pan and bring to the boil. Remove from the heat, strain to remove any seeds and keep warm
  • 25g of strawberry jam
10
Remove the rings from the desserts, place on plates and dust with icing sugar. Glaze some strawberry halves with the jam, position on the desserts and serve
  • icing sugar for dusting

Ingredients

Metric

Imperial

Pepper sponge

Lemon curd

  • 4 lemons, unwaxed, juiced and zested
  • 200g of caster sugar
  • 100g of butter, cubed
  • 3 eggs
  • 1 egg yolk

Vanilla cream

  • 240ml of double cream
  • 40g of caster sugar
  • 1/2 tsp vanilla essence

Garnish

  • 16 strawberries, halved
  • icing sugar for dusting
  • 25g of strawberry jam, combined with 10ml water
save recipe
recipe saved

Comments ()

Strawberries and cream

 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.