Place 450g hulled and quartered strawberries in a bowl and drizzle over 4 tablespoons kirsch. Cover the bowl and chill for several hours. Serve with jammy berries or fresh berries of your choice. If freezing overnight, remove from the fridge 20-30 minutes ahead of serving. Transfer to a container, seal and freeze for at least half a day. Fold the chopped biscuits evenly into the cream mixture. Whisk the cream, condensed milk and vanilla in a large bowl using an electric whisk until it forms soft, fluffy peaks (this can take some minutes – use a large bowl to catch any spatters).Ģ. Jammy berries (see opposite) or fresh berries to serve, optionalġ. Alternatively, you can make individual servings in dessert dishes or glasses, if you wish. Cover and chill, and serve within half a day, decorated just before serving with a few extra strawberries and small mint leaves. Scatter half the sliced strawberries over the crumbs, then smooth over half the ricotta, and repeat.ģ. Toss the amaretti crumbs in a medium-size bowl with the sherry to coat them lightly, then scatter half of these over the base of a 20cm glass trifle dish or similar dessert bowl, about 1.5 litre capacity. Whiz the ricotta, sugar and orange zest together in a food processor until smooth.Ģ.
#Strawberry desserts plus
Strawberries with ricotta citrus cream Chris Alackġ2 soft amaretti (about 100g), finely crumbledĦ00g strawberries, hulled and sliced, plus a few extra to serveġ. Alternatively, arrange the individual elements in a wide shallow serving dish, as in the picture, and mess everything up as you serve. Finish with extra meringues and edible rose petals. In a deep 20cm trifle bowl, roughly layer the cream and strawberry mixture with about 120g mini meringues, gently messing up the layers to give a swirly effect. Quarter the reserved berries and fold into the sieved purée. Place remaining 300g berries in a blender with 40g icing sugar and a squeeze of lemon juice. Simplest strawberry mess Chris Alackįirst hull 800g strawberries and set aside 500g. Shortly before serving, slice the remaining strawberries and pile on top, then dust all over with icing sugar. Dollop this over the jammy fruit, swirling the top. Whisk the cream to soft fluffy peaks in a medium bowl using an electric whisk, and fold into the quark half at a time. Beat the quark, icing sugar and almond extract together in a large bowl until smooth. Slice a third of the strawberries, combine with the jam and spoon into the flan case.ģ. Combine the jam with a squeeze or two of lemon to loosen it. Brush this over the base of the flan case within the rim, using a pastry brush.Ģ.
In a small bowl, pour a tablespoon of boiling water over the caster sugar and stir to dissolve, then add the amaretto. Cheat’s strawberry flan Chris Alackĥ0g icing sugar, sifted, plus extra for dustingġ. Get in the mood for Wimbledon with sumptuous strawberry puds worthy of Centre Court.
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