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Strawberries with sable biscuits and citrus syllabub

Published on June 23, 2014
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Strawberries

A deliciously fruity dessert from Chef James Nathan of The Green Room in Cornwall

Serves 4

You will need

  • Flour 100g
  • Butter 75g
  • Sugar 50g
  • Egg yolks 2
  • Water
  • Salt
  • 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

Method

  1. Preheat oven to 190°c/gas 5.
  2. For the biscuits: make a dough from the flour, butter, sugar, lemon zest and egg yolks. Rest in the refrigerator.
  3. Roll out thinly and cut with a fluted 7-8cm pastry cutter and bake in the oven until golden (about 8-10 minutes).
  4. 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.
  5. 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.
  6. 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

01637 882400

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