14 June 2012

Strawberry & elderflower fool

Asparagus & soft quails egg salad - Well Seasoned recipes

Here's a short and sweet post for a short and simple recipe. British strawberries are just coming into season, so if you're lucky enough to buy a few big punnets for a couple of quid like I was this week (I love having a good old fashioned market on my doorstep) its a great way to use them up.

Strawberry and elderflower fool is an easy dessert that's fresh, tasty, and looks great. If you want to prepare it in advance then make the separate components beforehand and simply combine in the glasses before serving.

Asparagus & soft quails egg salad - Well Seasoned recipes

Strawberry and elderflower fool
Makes 4 servings, serve in large glass tumblers or wine glasses

1 large punnet of ripe strawberries
4 tbsp elderflower cordial (homemade is best!)
300ml double cream
300ml natural yoghurt
A little sugar to taste

Firstly prepare the strawberry sauce by roughly chopping half the punnet of strawberries and placing in a medium pan with the elderflower cordial and two tablespoons of water. Cook on a low heat for 10-15 minutes until the strawberries soften and the liquid reduces down to a syrup. Taste and add a little sugar if you think it needs it.

Lightly whip the double cream and fold in the natural yoghurt.

Chop the remaining strawberries into quarters leaving some whole for garnish.

To make the fools layer some of the strawberry syrup into the bottom of each glass, followed by a thick layer of the cream mixture and topped with fresh strawberries, repeat the layers if you have room and top with fresh strawberries.

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