Strawberry Panachee Recipes

STRAWBERRY PANACHEE

Steps:

• Cut off the bottom and top of each berry, ending up with about 1 1/4 cups of tops and bottoms. Slice the centers of the berries and set aside.
• Process the tops and bottoms of the berries with the jam, in a small food processor, until pureed. Mix the sliced berry centers into the puree. Cover with plastic wrap, and refrigerate until ready to serve.
• When ready to serve, coarsely crush the cookies in a plastic zip type bag. Divide the crumbs among four glass bowls or goblets. Spoon about 1/2 of the berry mixture over the crumbs in each bowl/goblet. Stir the creme fraiche well and spoon about 1/3 cup of it (in total) on top of the berries. Then add the remaining berry mixture to each bowl/goblet. Garnish with a dollop of the remaining creme fraiche and a sprig of fresh mint.

STRAWBERRY PANACHEE

Steps:

• Cut off the bottom and top of each berry (you should have about 1 1/4 cups). Slice the centers of the berries and set aside. Push the berry tops and bottoms and the jam through a food mill or process in a mini food processor until pureed. Mix the sliced berries into the puree. Cover with plastic wrap, and refrigerate until ready to serve.
• At serving time, put the cookies in a plastic bag and crush them coarsely with a rolling pin. Divide the crumbs among four bowls or goblets. Spoon about half of the berry mixture on top of the cookies. Stir the crème fraîche or sour cream to loosen it and spoon on top of the berries. Top with the remaining berry mixture. Garnish each dessert with a mint sprig, and, if you like, pass some crème fraîche or sour cream.

ANGEL CAKE WITH MERINGUE ICING & STRAWBERRY GANACHE

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the egg whites and sugar in a stand mixer and begin to beat on a low speed for a few mins, turn the mixer up and wait another couple of mins before adding the lemon juice, vanilla and a pinch of salt. Turn the mixer up again and whisk on high until you have a thick, soft, shiny meringue with a peak that flops over.
• Fold in the flour with a spatula until there are no lumps left, then scrape the mixture into a 25cm angel cake tin. Bake for 40-45 mins or until the cake is puffed and lightly browned and a skewer comes out clean. Turn the tin upside down - if it doesn't have its own legs, then invert it onto four water glasses or tins of food exactly the same size. Leave to cool completely.
• Run a palette knife around the tin to loosen the cake and gently let it drop out, then set aside on a board or cake stand.
• To make the meringue icing, put the egg whites, sugar, vanilla, pinch of cream of tartar and 100ml water in a large heatproof bowl set over a pan of simmering water and beat it on high speed with an electric whisk for 15 mins or until thick and shiny and standing up in stiff peaks. Ice the cake straight away as the icing will stiffen as it sets. Spread over using a palette knife or use a piping bag to pipe on swirls.
• Put the iced cake in the fridge while you make the strawberry ganache. Put the white chocolate in a small heatproof bowl and set aside. Put the cream and strawberries in a saucepan over a medium heat and cook, stirring all the time, until the strawberries have broken down and the cream starts to simmer. Quickly pour the hot cream mixture over the white chocolate and leave it, without stirring, for 1 min, then add the food colouring and mix until smooth.
• Push through a sieve into a jug (to get rid of the strawberry seeds) then, while it's still runny, pour it over the top of the cake and let it drizzle down the sides. Put the cake back in the fridge for 10-20 mins to set. Just before serving (particularly if it's a hot day), top with the strawberries and your choice of decorations.