JUST like bucket hats and picnic blankets, strawberries are a summer staple – even if you don’t have Wimbledon tickets this year.
More than 140,000 strawberry punnets are consumed during the tennis tournament, with each serving costing punters £2.50.
They’re deliciously juicy and sweet right now – there’s no better time to celebrate the British straw with these fruity recipes.
Master chef alumni and TikTok sensation Dean Edwards‘The berry jam terrine is a real showstopper and easier to make than it looks – just make sure you leave time for (game) to set (combine)!
Plus, these strawberries and cream profiteroles are an absolute indulgence.
And if you’re after a cheat version, store-bought profiteroles, filled with juicy berries and cream, will also give you match point just as easily.
3
Summer fruit jelly
It suits: 8
Setup time: 10 minutes, plus 5 hours of cooling
Cooking time: 5 minutes
Cals: 95
Saturated fat: 0g
Ingredients:
*4 1/2 sheets of gelatin
*400ml of sparkling rosé
*50g of refined sugar
*1-2 drops of rose water
*400g of strawberries, peeled and cut in half
*150g of raspberries
*100g of blueberries
*Fresh mint leaves
Method:
1. Soak the gelatin in cold water for 5 minutes. Meanwhile, place the wine and 150ml of water in a pan, add the sugar and heat until dissolved.
two. Add rose water to taste. Squeeze the gelatin, add it to the pan and stir to dissolve. Let cool.
3. Arrange the berries and mint on the bottom and sides of a loaf pan and pour in the liquid. Refrigerate for 5 hours to firm up, but preferably overnight.
4. Gently heat the sides of the pan over the stove and unmold the terrine. Cut into eight slices with a knife dipped in hot water.
3
Strawberry profiteroles
It suits: 8
Setup time: 15 minutes
Cooking time: 30 minutes
Calories: 506
Saturated fat: 26g
Ingredients:
*90g unsalted butter
*60g of refined sugar
*120g plain flour
*Pinch of salt
*3 eggs
*400g of strawberries
*1 teaspoon of vanilla extract
*150ml whipped cream
*200ml of cream
*50g white chocolate
*50ml double cream
*Icing sugar for serving
Method:
1. Preheat the oven to 220°C/425°F/gas mark 8. In a pan, heat the butter, half the sugar and 200ml water until the butter has melted and the sugar has dissolved. Add the flour and salt and beat. Over low heat, continue beating until the mixture comes away from the sides of the pan. Remove from the heat and add the eggs, one at a time. Let cool.
two. Once cooled, place the mixture in a piping bag fitted with a round tip. Line a baking sheet with parchment paper and roll into 24 walnut-sized balls. Bake for 20 minutes, until crispy and golden. Leave to cool and make a hole in each base with a toothpick for the strawberry cream filling.
3. Blend 300g of strawberries in a blender and drain off any excess juice. Add the vanilla and remaining sugar and gently fold in the whipped cream and cream. Place the strawberry cream in a piping bag and squeeze a little into each of the cooled profiteroles.
4. Place the white chocolate and cream in a bowl over simmering water (so the bowl doesn’t touch the water) and heat until a mixture forms. Let it cool a little. To serve, pile the profiteroles with the remaining strawberries. Drizzle with white chocolate and sprinkle with icing sugar.
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This story originally appeared on The-sun.com read the full story
