Strawberry Pavlova
Strawberry Rhubarb Crumble
Strawberry Flummery
Easy Strawberry Mousse
Strawberry Sundaes
Strawberry shortcakes with strawberry sauce
Ingredients:
6 egg whites
4 teaspoons of cornflour
1 teaspoon cream of tartar
1 and 1/3 cups caster sugar
1 teaspoon vanilla extract
1 teaspoon white vinegar
200ml single cream, whipped
1 punnet of strawberries, washed, hulled and crushed lightly
Directions
1. Preheat oven to 200°C. Draw a 9″ circle on a sheet of greaseproof paper, lay the sheet out on a baking tray and sprinkle on 1 teaspoon of the cornflour in a light layer.
2. Beat the egg whites and cream of tartar in a scrupulously clean, dry bowl until you have stiff peaks. Fold in the caster sugar a spoon at a time reserving a spoon of sugar, then beat until the meringue is glossy. Add the remaining 3 teaspoons cornflour with the last tablespoon of sugar, then fold in the vanilla and the vinegar.
3. Using a large tablespoon, spoon the meringue onto the greaseproof paper, spreading it out to the edges of the circle. Turn the oven down to 100°C and bake the meringue for an hour and 15 minutes to an hour and a half. Turn off the oven and leave the door open. Leave the meringue in the oven and allow to cool in the oven (this helps to crisp it up). To serve top the pavlova with whipped cream and crushed strawberries.
Strawberry Rhubarb Crumble
Ingredients:
For the Filling
1 1/2 cups rhubarb, washed and sliced
1 cup strawberries, washed, hulled, and sliced
2 tablespoons cornstarch
1 cup sugar
For the Crumble
1 1/2 cups all-purpose flour
1/2 cup brown sugar
4 amaretti or digestive biscuits
1/2 cup (1 stick) butter, cut into pieces
Whipped cream or custard sauce for topping
Directions:
1. Preheat the oven to 350 degrees F. Butter an 8×8-inch square baking pan.
2. For the filling: In a large bowl, combine the rhubarb, strawberries, and cornstarch. Stir well to distribute fruit evenly. Put fruit into prepared baking pan and sprinkle with sugar.
3. For the crumble: In the work bowl of a food processor, combine the flour, brown sugar, and biscuits. Process until well-combined. Add the butter and pulse until the mixture resembles coarse crumbs. Do not over-process. Sprinkle the crumble mixture over the fruit and bake 40 minutes, or until the top is browned and crisp and the fruit is tender. Serve warm with whipped cream or custard sauce. Serves 4.
Ingredients:
2/3 cup quick-cooking (not instant) McCann’s Irish oatmeal, toasted and cooled
4 cups fresh strawberries, hulled
5 tablespoon sugar
1 1/4 cups heavy (whipping) cream
2/3 cup plain yogurt or sour cream
1 tablespoon Irish whiskey
1/2 cup fresh blueberries
Directions:
If you don’t feel like baking, this colorful make-ahead dessert is just the ticket.
1. Chill four 8- or 9-ounce stemmed glasses.
2. To toast the oatmeal: Preheat the oven to 350°F. Spread it out on a baking sheet. Bake, shaking the pan at 5-minute intervals to prevent burning, for 15 minutes, or until toasted. Remove from the oven and let cool.
3. Put the hulled strawberries in a large bowl and mash, or pulse a few times in a food processor. Stir in 1 tablespoon of the sugar.
4. Whip the cream with an electric mixer until soft peaks form. Fold in the yogurt or sour cream, the remaining 4 tablespoons of sugar, the whiskey, and oatmeal. Spoon 1 to 2 tablespoons of the strawberries into the bottom of each glass. Spoon 1 to 2 tablespoons of the oatmeal-cream mixture over the berries. Repeat the layers. Refrigerate for 1 to 2 hours, or until set. At serving time, divide the blueberries on top of each. Serves 4
Ingredients
2 x 400g tin of strawberries, drained
1 packet strawberry jelly
1/2 pint cream, lightly whipped
4-5 egg whites, stiffly beaten
50g caster sugar
Directions
1. Crush and sieve the strawberries – set aside to fold into the mousse when it is half set in the fridge.
2. Dissolve the jelly as per the packet instructions and leave until cold.
3. Stiffly beat the egg whites, then add the jelly to the beaten egg whites, while continuing to beat.
4. Lightly whip the cream and fold it into the jelly along with the sugar.
5. Transfer to the fridge to set.
6. After 2 hours, fold the sieved strawberries into the mousse and divide between ramekin dishes and leave to set.
Ingredients:
450g strawberries
2 tablesp. redcurrant jam
1 x 500g carton of fromage frais
Directions:
1. Wash and hull the strawberries, reserve two to decorate the glasses.
2. Put the remainder of the strawberries in a pan with 2 teasp. water and the redcurrant jam.
3.Bring to the boil and stir until the jam is dissolved.
4. Remove from the heat and allow to cool.
5. Layer this mixture with the fromage frais in individual glasses, finishing with fromage frais.
6. Decorate with the reserved strawberries, sliced in half
Strawberry shortcakes with strawberry sauce
Ingredients:
For the strawberry shortcakes
150ml/5½fl oz double cream
1 vanilla pod, seeds only
2 tbsp icing sugar
4 ready-made shortbread rounds
100g/3½oz fresh strawberries, hulled, halved
For the strawberry sauce
100g/3½oz fresh strawberries, hulled
1 tbsp icing sugar
½ lime, juice only
Directions:
1. For the strawberry shortcakes, place the double cream, vanilla seeds and icing sugar into a bowl and whisk until the mixture forms soft peaks when the whisk is removed.
2. Place a shortbread round into a chefs’ ring on a serving plate, slide the halved strawberries down the inside edge of the chefs’ ring, cut-side facing out, and then fill the ring with half of the cream mixture. Place another shortbread round on top of the cream and then carefully slide the chefs’ ring off. Repeat on another serving plate to make another strawberry shortcake.
3. For the sauce, place the strawberries, icing sugar and lime juice into a mini blender and process until smooth. Add more lime juice or icing sugar to taste, then pass through a sieve.
4. To serve, drizzle the sauce over the shortcakes.
