A Trio of Yorkshire Strawberries: Shortcake, Soup & Syllabub

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For this months recipe by Stephanie Moon – a trio of Strawberry deserts – we have selected the excellent Fontanafredda Moscato d’Asti ‘Moncucco’ to partner the dish. This is a sweet dessert style of wine made from the Moscato grape which has an intensely aromatic nose and a delicious rich palate with concentrated grapey fruit flavours, delicately balanced with cleansing acidity.

1. STRAWBERRY SHORTCAKE

  • Recipe: Serves 4
  • Difficulty Rating: Easy to cook
  • Prep Time: 20 Mins
  • Cook Time: 30 Mins

INGREDIENTS:

  • 2 punnets of local strawberries washed, hulled and sliced.
  • 250g plain flour
  • 250g unsalted butter
  • 125g cornflour
  • 125g sugar

PREPARATION FOR SHORTBREAD:

1. Sieve the plain flour. Add the remainder of the dry ingredients and then add the butter. Mix together until it forms a paste, do not over-mix.

2. Roll out on a dusted floured work surface and cut out into discs - You will need 3 discs for each dessert.

3. Chill for 10 minutes then bake at 170°C for approximately 10 minutes until cooked

INGREDIENTS FOR CHANTILLY CREAM:

  • ½ pint double cream
  • Seeds scraped out from 1 large vanilla pod
  • 80 g caster sugar

PREPARATION FOR CHANTILLY CREAM:

1. Whip the cream, caster sugar and vanilla in a bowl until stiff and then place the mixture in a piping bag.

TO ASSEMBLE SHORTCAKES:

1. Place a blob of cream in the centre of each plate and place a disc of shortbread on top.

2. Swirl the Chantilly cream over the disc and then placed the sliced strawberries on the top and repeat this process for the next layer.

3. Finally place a disc of shortbread on the top with a final swirl of cream and half a strawberry and a sprig of mint to garnish.

2. STRAWBERRY SOUP

  • Recipe: Serves 4
  • Difficulty Rating: Easy to Cook
  • Prep Time: 10 Mins
  • Cook Time: 10 Mins

INGREDIENTS:

  • 600 g of strawberries, washed, hulled and pureed
  • 250ml of water
  • 250ml caster sugar
  • 150ml local natural yoghurt
  • A few mint leaves for garnishing

PREPARATION FOR THE SOUP:

1. Put 250ml of water and 250ml caster sugar in a pan and boil until all the sugar has dissolved. Pour over the strawberries immediately.

2. Blend together with the yoghurt using a small stick blender and pass through a sieve.

3. Serve chilled in an espresso cup.

3. STRAWBERRY, GOOSEBERRY & ELDERFLOWER SYLLABUB

  • Recipe: Serves 4
  • Difficulty Rating: Easy to cook
  • Prep Time: 10 Mins
  • Cook Time: 10 Mins

INGREDIENTS:

  • 50 g fresh gooseberries
  • 40 g strawberries
  • 50ml gooseberry and elderflower jam (We use a Yorkshire company called Rosebud preserves)
  • ¼ pint double cream, softly whipped
  • 60 ml sweet white wine
  • 20 g plus 80 g caster sugar
  • Zest of ½ lemon
  • ½ vanilla pod

PREPARATION FOR THE SYLLABUB:

1. Place the fruit in a small pan with 80g caster sugar and cook until stewed and soft.

2. Place most of this in the base of four shot glasses and allow to cool, reserve a little for the rest of the dish.

TO MAKE THE SYLLABUB:

1. Add 200ml white wine to the remaining 20 g caster sugar, split the vanilla pod and add the seeds.

2. Add the gooseberry and elderflower jam, double cream, lemon zest and the remainder of the fresh gooseberry mix. Whisk this until stiff and pipe into the glasses.

3. Set in the fridge for ½ hour.

FINALLY TO ASSEMBLE THE DISH:

1. This dish looks great on a long thin plate.

2. Place the Strawberry Shortcake in the centre of the plate, then place the syllabub shot glass at one end and the espresso cup of Strawberry Soup at the other.

3. Serve with a nice chilled glass of Fontanfredda Moscato d’Asti Moncucco!