Recipe courtesy of Hello Magazine.
Serves : 4
Ingredients – Honey Syrup :
6 tblsp water
100g / 4oz caster sugar
2 tblsp honey
Ingredients – Fruit :
1 small pineapple, peeled and cored
1 punnet strawberries
4 scoops of sorbet (perhaps raspberry)
For the syrup, place the water, sugar and honey in a heavy pan and heat gently until the sugar dissolves. Boil rapidly until the syrup turns golden brown, remove from the heat and leave to cool a little. Drizzle over 4 serving plates.
To prepare the fruit, slice the pineapple as thinly as possible, using a food slicer – and slice the strawberries. Arrange on serving plates in a flower pattern and add a scoop of sorbet in the centre. Serve at once.
Recipe courtesy of Co-op Magazine
Serves : 4
Ready in 1 1/2 hours
175g puff pastry
3 egg yolks
100g caster sugar
40g plain flour
1 vanilla pod
300ml semi-skimmed milk
Zest of half a lime
1 tsp butter, melted
450g strawberries, sliced
A few mint leaves, chopped
1 tblsp pine nuts, toasted
Step One : Heat oven to gas mark 6 / 200oC / Fan 180oC.
Step Two : Roll out pastry and cut out a 20cm round. Score edge with a knife and place on a baking tray and cook for 20 to 30 minutes in oven. Allow to cool.
Step Three : Meanwhile, beat egg yolks with sugar until pale and creamy. Stir in flour. Put vanilla pod and milk in a saucepan, bring to boil and then remove pod, beat milk into custard mix. Return to pan and simmer for 5 minutes, stirring all the time. Add zest and melted butter, cool. Spread on pastry base and top with strawberries.
Step Four : Scatter over mint and toasted pine nuts.