Ingrédients pour Strawberry Ring
- 1 cup (2 sticks) unsalted butter
- ¾ cup demerara sugar
- Flour
- 1 cup chopped walnuts
- 2 teaspoons unflavored gelatin
- ¼ cup cold water
- Strawberry
- 2 tablespoons lemon juice
- Caster Sugar
- Double Cream
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Comment préparer Strawberry Ring
- Preheat oven to 350°F (175°C).
- In a bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup demerara sugar until light and fluffy.
- Add 2 cups all-purpose flour and 1 cup chopped walnuts. Mix until a crumble forms.
- Press the crumble mixture into the bottom of a 2 1/2-pint shallow baking tin.
- Bake for 10-15 minutes, or until golden brown.
- Let cool completely, then crumble into a bowl.
- In a small bowl, sprinkle 2 teaspoons unflavored gelatin over ¼ cup cold water. Let stand for 5 minutes to bloom.
- In a saucepan, combine 1 cup sliced strawberries, 2 tablespoons lemon juice, and ¼ cup sugar. Mash well.
- Bring to a simmer over medium heat. Remove from heat and stir in the bloomed gelatin until dissolved.
- Strain the mixture through a fine-mesh sieve into a bowl.
- Pour a small amount of the strawberry mixture into the bottom of a 2 1/2-pint ring mold to coat. Refrigerate until set (about 30 minutes).
- In a separate bowl, whip 2 cups heavy cream until soft peaks form. Gently fold in 1 cup sliced strawberries.
- Once the jelly in the ring mold is almost set, gently fold the remaining strawberry mixture and whipped cream into it.
- Layer the strawberry mixture and the crumble in the ring mold, alternating layers starting with strawberry and ending with crumble.
- Refrigerate for at least 4 hours, or until completely set.
- To unmold, run a thin knife around the edge of the ring. Invert onto a serving platter.
- Pipe whipped cream around the base of the ring and garnish with fresh strawberry slices.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
167g
Fat
121g
Carbs
20g
