A deliciously fruity dessert from Chef James Nathan of The Green Room in Cornwall
You will need
- Flour 100g
- Butter 75g
- Sugar 50g
- Egg yolks 2
- Plain flour 100g
- Unsalted butter 75g
- Castor sugar 100g
- Egg yolks 2
- Oranges 2, zest and juice
- Lemons 2, zest and juice
- Double cream 285ml
- Strawberries 350g
- Icing sugar 50g
- Grand Marnier 50ml
- Preheat oven to 190°c/gas 5.
- For the biscuits: make a dough from the flour, butter, sugar, lemon zest and egg yolks. Rest in the refrigerator.
- Roll out thinly and cut with a fluted 7-8cm pastry cutter and bake in the oven until golden (about 8-10 minutes).
- For the coulis: hull 200g of strawberries. Puree with icing sugar and Grand Marnier in a food processor. Sweeten to taste. Pass through a fine sieve and chill the mixture until required.
- For the syllabub: combine the sugar, and the orange and lemon zest and juice. Whisk the cream until in soft peaks. Add the citrus mixture and whisk to firm peaks. Chill until required.
- To serve: make a bed from the coulis and set a biscuit in the middle of it. Put a few spoonfuls of syllabub in the centre of the biscuit and surround with the remaining strawberries. Place a biscuit on top and serve dusted with icing sugar.
Chef’s tip: ‘To bring the dessert to restaurant level, dust the top biscuit with icing sugar and add a sprig of mint to bring out the colours,’ says James
The Green Room, Retallack Resort and Spa, Winnards Perch, St Columb Major, Cornwall, TR9 6DE