Featured

Posts Tagged ‘punnet’

What you need:

150 g plain flour, sifted
a pinch of salt
2 eggs
300 ml milk

For the filling:

1 punnet of  fresh strawberries (sliced) ( or 1 tin of strawberries)
8 oz of Whipping cream

What you do:

In a large mixing bowl, place the sifted plain flour and a pinch of salt . Make a well in the centre, and pour in the milk and the eggs. Use a balloon whisk to beat all together to make a smooth batter. Cover and refrigerate for 30 minutes.
In the mean time, Whip the cream until its really thickened.

Heat an 18-20 cm crepe pan or small non stick frying pan over a medium heat. Lightly grease with butter. Pour 1/4 cup (60ml) batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy. Toss over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter.
place a pancake open on a plate and spoon on the strawberries on one half only. Fold the other half of the pancake over the strawberries.
Repeat the process again so you have 2 pancakes with strawberries on the plate.
Place a large spoon of whipped cream at the side of pancakes.
Serve warm.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

For the shortcake
230 g / 8oz  plain flour
60 g / 2  1/2 oz caster sugar
1 tbsp baking powder
Pinch salt
80 g / 3 oz  butter, cut into  cubes
160 ml/ 5  1/2 thickened cream

For the filling

1 punnet of  medium-sized strawberries, hulled and halved lengthways
250 ml / 8 oz  whipping cream
2 tbsp caster sugar
125 g /5 oz ricotta
1 tsp vanilla essence
Icing sugar for dusting.

What to do:

Preheat the oven to 180C / 350F / gas mark 4
To make the shortcakes  mix the flour, sugar, baking powder and salt.  Add the butter and mix until the mixture looks like coarse meal.
Add the cream and beat until the mixture comes together.
Place the dough onto a lightly floured surface and form into a 15 cm square about 3cm thick. Refrigerate for an hour.
Using a 5 cm biscuit ring, cut out 9 cakes.
Place on a baking tray and bake for around 20-25 minutes until golden brown.
Cool on a wire  rack.

Make the ricotta cream by whipping the thickened cream with the sugar.
Fold in the ricotta and vanilla.
Slice each shortcake in half and fill with the strawberries and ricotta cream.
Dust with icing sugar.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)