My mum has made this for as long as I can remember, a great ‘back pocket’ recipe that has saved me and famed me at many summer gatherings. A great way to flaunt great summer produce having PYO, I recommend a strawberry huller to save your fingers.Tip – Double the coulis quantity and keep some for ice cream sundaes!
First hull 3 tubs (about 900g) of British strawberries, the smaller the better. Pass 300g of raspberries through a sieve and add 2 tbsp icing sugar then pour over your strawberries in a glass serving dish. The longer you macerate the strawberries in the coulis, the softer and sweater they become (I’d recommend at least 30 minutes).Whip 600ml of double cream (add 1 tbsp of icing sugar to sweaten if you wish) and dollop over the fruit. Crumble 5-10 amaretti biscuits over the cream just before serving and enjoy the fruits of your labour!
10 Comments Add yours
So delicious! Lovely photos
Thanks’ this ones all down to you. So many good memories of this dessert, happy times.
Looks so good
Wow this has me drooling – what a way to celebrate strawberries!
Please try it! Let me know what you think…
This dessert is right up my alley! Love it!