MUCH like bucket hats and picnic blankets, strawberries are a summer staple – even if you don’t have tickets to Wimbledon this year.
More than 140,000 punnets of strawberries are consumed during the tennis tournament, each serving costing punters £2.50.
They are deliciously juicy and sweet right now – there’s really no better time to celebrate the British strawb with these fruity recipes.
MasterChef alumni and TikTok sensation Dean Edwards’ berry jelly terrine is a real showstopper and easier to make than it looks – just be sure to leave time for it to (game) set (match)!
Plus these strawberries and cream profiteroles are utter indulgence.
And if you’re after a cheat’s version, shop-bought profiteroles piled with juicy red berries and cream will just as easily earn you match point.
Serves: 8
Prep time: 10 mins, plus 5 hrs’ chilling
Cooking time: 5 mins
Cals: 95
Sat fat: 0g
Ingredients:
*4 1/2 gelatine leaves
*400ml sparkling rosé
*50g caster sugar
*1-2 drops rose water
*400g strawberries, hulled and halved
*150g raspberries
*100g blueberries
*Fresh mint leaves
Method:
1. Soak the gelatine in cold water for 5 minutes. Meanwhile, pour the wine and 150ml water into a pan, add the sugar and heat until it dissolves.
2. Add rose water to taste. Squeeze out the gelatine, then add to the pan and stir to dissolve. Leave to cool.
3. Arrange the berries and mint along the bottom and sides of a loaf tin, then pour in the liquid. Chill for 5 hours to set, but preferably overnight.
4. Gently heat the sides of the tin over the hob, then turn out the terrine. Cut into eight slices using a knife dipped in hot water.
Serves: 8
Prep time: 15 mins
Cooking time: 30 mins
Calories: 506
Sat fat: 26g
Ingredients:
*90g unsalted butter
*60g caster sugar
*120g plain flour
*Pinch salt
*3 eggs
*400g strawberries
*1tsp vanilla extract
*150ml double cream, whipped
*200ml clotted cream
*50g white chocolate
*50ml double cream
*Icing sugar, to serve
Method:
1. Preheat the oven to 220°C/425°F/gas mark 8. Heat the butter, half the sugar and 200ml water in a pan until the butter has melted and sugar dissolved. Add the flour and salt then beat together. Over a low heat, continue beating until the mixture comes away from the sides of the pan. Remove from the heat and beat in the eggs one at a time. Leave to cool.
2. Once cool, put the mixture into a piping bag with a round nozzle. Line a baking tray with greaseproof paper then pipe 24 walnut-sized balls. Bake in the oven for 20 mins, until crisp and golden. Leave to cool, then punch a hole in each base with a skewer for the strawberry cream filling.
3. Blitz 300g strawberries in a blender, then drain the excess juice. Add the vanilla and remaining sugar, then gently fold into the whipped double cream and clotted cream. Place the strawberry cream into a piping bag and squeeze some into each of the cooled profiteroles.
4. Put the white chocolate and double cream into a bowl over simmering water (so the bowl doesn’t touch the water) and heat until it comes together. Leave to cool a little. To serve, stack the profiteroles with the remaining strawberries. Drizzle with white chocolate, then dust with icing sugar.
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