The queen of soft fruits
Pure and simple, mouthwatering desserts with strawberries to kick off the start of the spring sunshine
Iced Strawberry Parfait
Serves 8
400ml coconut milk
200g white chocolate
200g strawberries, hulled
4 tbsp icing sugar
250ml fresh cream
2tbsp Malibu – coconut based liqueur
for the sauce
3 tbsp icing sugar
3 tbsp Malibu
400g strawberries, hulled and chopped
l For the parfait, tip the coconut milk into a small pan and break in the chocolate. Warm gently over a low heat until the chocolate melts, then pour into a bowl and cool. Meanwhile, lightly oil the inside of a 1kg loaf tin and line the base and sides with a large sheet of cling film.
l Whip the cream with 2 tablespoons of sugar and the Malibu until it holds its shape. Thinly slice six strawberries and put aside until needed. Puree the remaining strawberries together with the remaining 2 tablespoons of sugar in a food processor. Rub the puree through a sieve and fold into the coconut mixture together with the cream and sliced strawberries. Pour the mixture into the tin and freeze overnight.
l Make the sauce well in advance. Mix the icing sugar and Malibu with the chopped strawberries and chill until ready to serve. Transfer the parfait to the fridge for 1 hour before serving. Tip out of the tin, strip away the cling film and cut into 8 thick slices. Serve with the strawberry sauce. You can prepare this dessert in advance and freeze it.
Strawberry and Almond Tarts
Serves 8
200g plain flour
25g ground almonds
100g butter
50g icing sugar
½ tsp vanilla extract
1 egg yolk
3 tbsp milk
9 tbsp strawberry jelly
for the filling and topping
140g ground almonds
50g icing sugar
50g caster sugar
½ tsp vanilla extract
2 egg whites
450g strawberries, hulled and sliced
l Mix the flour, almonds and vanilla extract. Rub in the butter until the mixture resembles fine breadcrumbs. Beat together the egg yolk and milk and mix into the flour mixture so it binds together. Wrap pastry in a plastic bag and chill for 30 minutes.
l Preheat the oven to 190°C/375°F/gas mark 5. Have ready eight 14cm round fluted tartlet tins. Divide pastry into eight pieces and roll out to a circle wider than the tins. Press the pastry into the tins and remove excess dough. Chill for a further 10 minutes. Line pastry cases with greaseproof paper and bake blind for 10 minutes.
l Remove paper and beans and cook for 5 more minutes. Warm up 3 tablespoons of jelly and brush a little over the base of each pastry case.
l Make the filling by mixing the ground almonds, sugars and vanilla extract. Whisk the egg whites into soft peaks and fold into the almond mixture to make a smooth paste. Divide between the pastry cases and bake for 15 to 20 minutes or until set but not golden. Remove from the oven and leave to cool.
l Arrange strawberries on each tartlet and glaze with the remaining jelly.
Beaujolais Berries
Serves 6
700g strawberries, hulled and halved
3 tbsp caster sugar
½ bottle Beaujolais
a few mint sprigs
l Put strawberries in a bowl and sprinkle the sugar over them. Scatter over a handful of mint leaves and leave to marinate for about 30 minutes. Pour over the Beaujolais, scatter some more mint leaves and leave for 10 more minutes before serving.
