Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
To make the biscuits, mix the
All-Purpose Flour (3/4 cup)
,
Unsalted Butter (1/3 cup)
,
Caster Sugar (1/2 cup)
, zest of the
Lemon (1)
, and
Eggs (2)
together in a bowl or food processor until a soft ball of dough has formed.
Step 3
Rest in the refrigerator for 30 minutes. Roll out thinly between to layers of baking paper to prevent sticking.
Step 4
Cut out 8 biscuits with a 7 to 8-cm (2 3/4 to 3 1/2-inch) pastry cutter and bake in the oven for 6-8 minutes. Leave to cool completely.
Step 5
Take the remaining
Fresh Strawberries (1 cup)
and pureé in a blender with
Powdered Confectioners Sugar (1/2 cup)
and
Lemon Juice (1 tsp)
. Pass through a fine sieve and chill the mixture until required.
Step 6
For the syllabub, combine the
Caster Sugar (1/4 cup)
, zest and juice of the
Lemon (1)
, the zest and juice of the
Orange (1)
, and mix with the
Heavy Cream (1 1/4 cups)
. Whisk until it forms soft peaks. Chill until required.
Step 7
To serve, set down some syllabub on the plate and place down one biscuit (this will help stabilize the base). Pipe or spoon a few spoonfuls of the syllabub in the center of the biscuit and surround with the
Fresh Strawberries (1 2/3 cups)
to make pillars. Fill with more cream and top with another biscuit. Dust with
Powdered Confectioners Sugar (to taste)
, spoon over the coulis around the plate and garnish with
Fresh Mint Leaves (to taste)
. Serve immediately.
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