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FLAMBÉED SCOTTISH STRAWBERRIES WITH CHANTILLY CREAM AND SHORTBREAD

kindly supplied by Fenwicks Restaurant, Edinburgh

Ingredients
100g caster sugar
200g Scottish strawberries
50ml Glayva

Chantilly cream
250ml double cream
50g icing sugar
seeds from 1 vanilla pod

Shortbread
120g Scottish butter
60g caster sugar
45g corn flour
135g plain flour

METHOD
Spread sugar evenly into a non stick frying pan and heat until sugar just starts to caramelise. Add quartered strawberries and when strawberries start to release juice add Glayva and set on fire to burn of alcohol. Once flame has went out remove from heat and allow to cool.

Chantilly cream - put cream, icing sugar and vanilla pod seeds together and whip until stiff.

Shortbread cream sugar and butter together and then add corn flour and plain flour and bring together. Roll out and cut into fingers. Place shortbread onto silicon baking sheet and bake at 180 degrees Celsius until golden brown.

Layer strawberries and cream in a glass and serve shortbread on the side.

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