| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sainsbury13, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 300 |
g |
Plain flour; (10oz) |
| 1 |
ts |
Salt |
| 2 |
ts |
Baking powder |
| 1 |
|
Heaped tablespoon caster sugar |
| 50 |
g |
Butter; cut into small |
|
|
; pieces (2oz) |
| 175 |
ml |
Milk; (6floz) |
| 360 |
g |
Punnet strawberries; stalks removed, |
|
|
; washed and cut in |
|
|
; half |
| 1 |
|
250 gram tub Alpine strawberry mascarpone |
| 2 |
tb |
Double cream; (2 to 3) |
| 1 |
tb |
Icing sugar; (1 to 2) |
INSTRUCTIONS
FOR THE SHORTCAKES
FOR THE STRAWBERRY COULIS
FOR THE FILLING
Preheat the oven to 230 C, 450 F, Gas Mark 8.
For the shortcakes: Sift the flour, salt and baking powder into a
large bowl, add the sugar and butter, rub in until the mixture
resembles fine breadcrumbs.
Add in the milk and mix until the mixture forms a soft dough. Knead
on a lightly floured surface for 30 seconds.
Roll out to a thickness of 1cm (1/2 inch). Cut out 8 discs with a 7cm
(3 inch) cutter, rerolling the trimmings where necessary.
Place on a greased baking tray and cook for 15 minutes until risen and
golden brown. Allow to cool.
For the strawberry coulis: Place the strawberries in a saucepan and
cook for 10-15 minutes, or until soft and pulp like. Remove from the
heat and sieve to remove the seeds. Place to one side to cool.
For the filling: In a bowl combine the mascarpone with the cream to
make a loose mixture. Place a 1cm (1/2 inch) star nozzle into a
forcing bag, and pipe the mixture onto 4 of the shortcakes
sandwiching together with the remaining four discs. Dust with icing
sugar.
Flood the plate with some strawberry coulis and top with a sandwiched
shortcake and serve.
Converted by MC_Buster.
NOTES : An ideal tea time treat, not disimilar to traditional scones
and jam.
Converted by MM_Buster v2.0l.
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