Popular Posts

  • Butternut squash & tarragon soup
    6 tbsp Butter 6 medium Onions (finely chopped) 3 Leeks (finely sliced) 1 head Ce...
  • Ribolata
    500g cannellini beans (cooked) 2 bunches flat parsley (picked) 8 cloves garlic (crushed) 2 heads celery (sliced) 900g carrots (diced) 8 red...
  • my dessert link
    recipeaseasyas123.wordpress.com/
  • Mulled wine (tastes like Christmas in a glass)
    3 blades Mace 1 stick Cinnamon 4 Cloves 1 pinch Grated nutmeg 1 small ...
  • Spatzelli
    Ingredients 200g flour 1 pinch salt 1 dash olive oil 1 egg 150ml milk Method 1         Combine all the ingredients to a paste. 2      ...
  • Cataplana de mariscos
    3 lt Clams, cockles, mussels & razor clams 2 large Onions (finely chopped) 100 ml Olive oil ...
  • Chocolate cheese cake.
    1pkt Crushed digestive biscuits 25g Butter 25g Chocolate 500g cream cheese 200g Sugar 4 Egg yolks 5 Egg whites 300g Dark chocolate 250ml Dou...
  • Spanish baked eggs & chorizo
    230g Serrano ham (finely sliced) 230g Cooking chorizo (roughly chopped) 2 Onions (finely chopped...
  • Langoustine cream sauce
    Ingredients 2 kg Langoustine shells 2 heads Fennel (fine sliced) 3 Onions (fine sliced) ...
  • Sardalaise potatoes
    Ingredients 3 kg Potatoes (boiled in their jackets) 2 Onions (fine sliced) 1 bunch Thyme (picke...

Tuesday, 7 December 2010

Strawberry fool

1 kg
Fresh strawberries
150g
Castor sugar
250 ml
Double cream



















Method


1.      Remove all the stalks from the strawberries.
2.      Liquidize in a bar blender with the sugar then pass the strawberries through a sieve.
3.      Whipped up the cream to semi stiff peaks & fold in the puree gradually.
4.      Refrigerate for at least two hours.
Posted by Unknown at Tuesday, December 07, 2010

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)