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Posts Tagged ‘strawberries’

What you need:

12 fl oz / 75ml Marsala
4 trifle sponges
1 tbsp / 15ml strawberry conserve
1 banana
15 oz /400g fresh custard
15 oz / mascapone cheese
18 oz / 500g fromage frais
1tsp / 5 ml vanilla essence & sugar
2tbsp / 30 ml toasted flaked almonds

What you do:

Spread the trifle sponges with the strawberry conserve, then place in the bottom of the serving bowl, then sprinkle with marsala then leave for 10 mins.
Hull the strawberries & cut each one in half or quarters.
Peel the banana & cut into medium size chunks & put in the bowl along with 3/4 of the strawberries.
cover the fruit with custard.
Put the mascarpone & fromage frais into a bowl & mix together using an electric whisk.
Add the vanilla sugar & briefly whisk again.
Spoon the mixture on top of the custard & spread evenly.
Keep in the fridge until around 1/2 hour before serving.
Arrange the rest of the strawberries on the top & sprinkle the top with the flaked almonds.

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What you need:

1 large tin of evaporated milk
1 strawberry jelly
6 strawberries
2 meringue nests.
3oz of boiling water.

What you do:

Whip the tinned milk until it doubles in volume & thickens.
Melt the jelly in 3oz of boiling water, then combine into the thickened milk.
Chop the strawberries & crush the meringues into small pieces & add to the mixture then stir well.
Spoon the mixture into individual glasses, then place into the refrigerator until set.
Decorate with sliced strawberries.

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What you need:

6 1/2 lb /3kg strawberries, hulled, halved
6 1/2 lb / 3kg white sugar
Juice from 1/2 a lemon

What you do:

First of  all wash and sterilise the  jars and lids that you will use.

In a large saucepan, put in the strawberries and sugar & mix all together.

Leave for a couple of hours so the sugar can soften all the fruit.

Add the lemon juice then simmer over medium heat, stirring all the time untilall the fruit is soft.

Remove 1/3 of the fruit & leave to one side.

Keep simmering the remaining mixture until fruit is mostly dissolved & the  jam coats the back of a spoon.

Divide the fruit that was put to one side  between the jars then fill with jam.

Allow to cool, then seal with the lids.

Keep refridgerated.

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