Ingredients
- Macerated strawberries (*prepare 1 day in advance):
- 400g x English strawberries (cut into quarters)
- 1 x tsp vanilla bean paste
- 2 x tbsp lemon juice
- 2 x tbsp honey
- Shortbread:
- 200g x plain flour
- 200g x unsalted butter (cold and cubed)
- 60g x white sugar
- Whipped cream:
- 200g x soft cheese
- 80ml x milk
- 1-2 x tbsp honey
- 1 x tsp vanilla bean paste
- ½ x tsp black cardamom powder
- Handful of edible flowers
10 mins
Preparation time
30 mins
total time
2 people
serving
method
Step 1
Quarter and slice the strawberries, removing the stems
Add the honey and vanilla with a little sugar, and gently toss together
Cover and leave in the fridge to macerate for 12-24 hours*
Step 2
Mix all the shortbread ingredients together until resembling fine breadcrumbs
Knead together, making sure not to overwork the dough, until a light ball is formed
Wrap in cling film and allow to rest for 1-3 hours in the fridge
Step 3
Once rested, roll out to your desired thickness on a lightly floured surface
Bake at 180oC until lightly golden and allow to cool
Step 4
Add the honey to the soft cheese followed by the vanilla bean paste and milk
Whip all ingredients together, adding a little more milk to loosen consistency until a soft peak is formed
Step 5
Plate the whipped cheese as shown and sprinkle with black cardamom powder (optional)
Top with a spoonful of the macerated strawberries
Add the shortbread pieces and decorate with the edible flowers
Enjoy!
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