Strawberries & Cream Layer
Transport yourself to a decadent world of buttery puff pastry, caramelized to perfection, and layered with luscious vanilla-infused cream and juicy strawberries. This elegant dessert combines the delicate sweetness of icing sugar with the vibrant flavors of ripe strawberries and vanilla for a treat that is as beautiful as it is delicious. So gather your ingredients and get ready to create a stunning dessert that will impress your taste buds and your guests alike.
— Constant Cookbook
Ingredients
- 375g block all-butter puff pastry
- 4 tbsp icing sugar
- 450g ripe strawberries , or normal and wild
- 1 vanilla pod , or 1 tsp vanilla extract
- 284ml pot double cream
- 140g golden caster sugar
Instructions
- Heat oven to 220C/fan 200C/gas 7. Roll the pastry out to a square about 30 x 30cm. Lay on a large baking sheet, place another sheet on top and bake for about 20 mins until golden. Heat the grill to high, dust the pastry liberally with icing sugar and carefully caramelise under the grill. Dust with another layer of icing sugar and return to the grill to caramelise again. While warm, cut the pastry biscuits into 12 neat rectangles, trimming the edges as you go. These can now be kept in an airtight container for a day.
- Halve or quarter the strawberries, depending on their size, then dust with a little icing sugar and set aside. Split the vanilla pod and scrape the seeds into the cream, then whip lightly with the caster sugar until it just holds its shape.
- To assemble, place a blob of cream on each plate and, at jaunty angles, stack the biscuits, cream and strawberries.
Cook Time
20M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 931 calories
- Fat Content: 60 grams fat
- Saturated Fat Content: 30 grams saturated fat
- Carbohydrate Content: 96 grams carbohydrates
- Sugar Content: 62 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.81 milligram of sodium
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