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Yorkshire Recipes
by Chefs at Rudding Park using produce from their 'Food Heroes'
Serves 4
Preperation time 35 minutes
Cooking time 10 minutes
Ingredients:
Chantilly Cream
100g/3.5ozs caster sugar
Seeds scraped out of 1 large vanilla pod
1 pint/20flozs double cream
Shortbread
125g/4.5ozs sugar
250g/9ozs unsalted butter
125g/4.5ozs cornflour
250g/9ozs plain flour
Method
1. To make Shortbread: Sieve plain flour. Add remainder of dry ingredients then add butter.
2. Mix together until it forms a paste, do not overmix.
3. Roll out on a dusted floured work surface and cut out into discs.
4. You will need 3 discs for each dessert.
5. Chill for 10 minutes then bake at 170C/325/Gas3 for approximately 10 minutes until cooked.
6. To make Chantilly Cream: Whip cream, caster sugar and vanilla in a bowl until stiff. Place mixture in a piping bag.
7. To assemble the dish: Place a blob of cream in the centre of each plate and place a disc of
shortbread on top.
8. Swirl Chantilly Cream over disc and then place sliced strawberries on the top and repeat this process for the next layer.
9. Place a disc of shortbread on the top with a final swirl of cream and
half a strawberry and a sprig of mint to garnish.
10. Serve with vanilla icecream
