1、Strawberries & cream layer

Turn strawberries and cream into a pudding to remember with the simple addition of puff pastry sheets

Strawberries & cream layer recipe

Ingredients

Method

Roll the pastry out to a square about 30 x 30cm. Lay on a large baking sheet, place another sheet on top and bake for about 20 mins until golden. Heat the grill to high, dust the pastry liberally with icing sugar and carefully caramelise under the grill. Dust with another layer of icing sugar and return to the grill to caramelise again. While warm, cut the pastry biscuits into 12 neat rectangles, trimming the edges as you go. These can now be kept in an airtight container for a day.
  • Halve or quarter the strawberries, depending on their size, then dust with a little icing sugar and set aside. Split the vanilla pod and scrape the seeds into the cream, then whip lightly with the caster sugar until it just holds its shape.
  • To assemble, place a blob of cream on each plate and, at jaunty angles, stack the biscuits, cream and strawberries.

  • https://www.truecookbook.com/recipe/strawberries-cream-layer-5211/

    2、Strawberries & cream cheesecake jars

    Make your strawberry ripple cheesecakes portable by packing them into jam jars, then enjoy on a summer picnic
    Strawberries & cream cheesecake jars recipe

    Ingredients

    Method

    1. Blitz the biscuits to crumbs in a food processor or in a bowl with the end of a rolling pin. Divide the biscuit crumbs between the jars.
    2. In a large bowl, whisk the cream cheese, cream, 5 tbsp icing sugar and the vanilla extract until softly whipped. Tip half the strawberries and the remaining sugar into another bowl and crush with a fork to a purée. Ripple the purée through the cream and divide between the jars. Top each cheesecake with remaining strawberries, secure the lids and chill until ready to pack up. Transport in a cooler bag.

    3、New potatoes with cornichons & cream

    A rich side dish, perfect served alongside fish at your next dinner party
    New potatoes with cornichons & cream recipe

    Ingredients

    • 500g new potato
    • 500ml chicken stock
    • 200ml double cream
    • 2 tbsp cornichons, sliced
    • small handful parsley, finely chopped

    Method

    1. Cook the potatoes in boiling salted water until tender. Drain and allow to cool on a tray (not under running water.) When cool enough to handle, cut in half or quarters, depending on size.
    2. In a saucepan, reduce the chicken stock by two-thirds. Pour in the double cream and reduce by half. Add the cornichons, parsley and some salt if needed, then add the potatoes. Coat the potatoes in the sauce and serve in a bowl.

    4、Pavlova cake with berries & cream

    As well as looking gorgeous, this wedding cake also doubles as dessert
    Pavlova cake with berries & cream recipe

    Ingredients

    Method

    1. Heat oven to 120C/100C fan/gas ½. Draw three circles, 20cm, 16cm and 12cm on baking parchment (a compass is really good for this). Flip the paper onto baking sheets, so the pen is underneath.
    2. Whisk whites until stiff peaks form on the ends of the electric whisk. Tip in a quarter of the sugar, whisk back to stiff, then repeat once adding the cornflour and vinegar, before folding in remaining sugar. Spoon the mixture into the circles, shaping to fill, smoothing the centre but leaving the edges rough. Bake for 30 mins then turn down to 100C/80C fan/gas ¼ and cook for 1½ hrs more – they will peel away from the parchment when done. Cool in oven with the door slightly ajar. Meringues will keep for 2 weeks in an airtight container.
    3. Whip cream with the icing sugar and vanilla, drop in the berries and fold just once or twice. Chill for up to 24 hrs until ready to assemble – the Pavlovas are best assembled no more than 1 hr before serving.
    4. Peel the meringues completely from paper and stack on a serving plate, layering with cream. Arrange a few more berries on top, then dust with icing sugar.

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