Ingredients
- 400g Wexford strawberries (sliced in half)
- 3 tbsp honey
- 500 mls natural yoghurt
- 1 Tbsp caster sugar
- 2 oranges (zest and juice)
- 2 sprigs mint (finely chopped)
- 100g strawberries (for coulis)
For the biscuits:
- 50g icing sugar
- 120 ml whipping cream
- 1 egg white
- 50g plain flour
- Vanilla extract
- 50g melted butter
Method
For the strawberry desert
- Preheat oven to 180°C
- Place orange juice, 2 tbsps zest and put in a large pan. Bring to boil and then simmer until reduced in half and thickened (about 20 mins)
- Meanwhile in another pan, simmer 100g strawberries and sugar until strawberries have broken down. (10 - 15 mins).
- While the fruits are simmering, you can start on the biscuits (See recipe below).
- Sieve strawberry mixture into a clean bowl. When the orange mixture is cooled combine with the strawberry mixture. Coat the strawberries in the sauce and stir in the chopped mint.
- Place half of the strawberries and sauce into a serving bowl or individual serving bowls. Spoon yoghurt on top and add another layer of strawberries.
- Serve with Langue de chat biscuits
For the Biscuits:
- Mix the icing sugar and cream and vanilla essence
- Stir in sieved flour to make a smooth paste.
- Whisk egg white till stiff.
- Fold in a few drops of vanilla extract or essence can be substituted to taste till all the ingredients are combines
- Place mixture in a piping bag fitted with a 5 mm plain nozzle in 3-inch lengths.
- Bake in oven for 10 minutes or until the outside of the biscuits are golden brown
- Remove biscuits from the oven and cool on a wire rack.
- Serve with the strawberry dessert.
Notes:
- We like to make this about the strawberry but if you like, you can add complementary fruits such as passion fruit or mango to the strawberry mix or to the yoghurt
- This recipe can also be made with raspberries, blackberries or blackcurrants.
