Strawberries are starting to be in season here and last Friday they were very cheap at my local shop, so it was time to pull out an old recipe. I made the mistake of doubling the recipe but forgetting to double some ingredients! It still worked out fine, but I used only 2 teaspoons of gelatine and I think it really needed 3. I know that some followers wouldn’t like to use gelatine, but you could perhaps try agar agar instead. I keep meaning to give agar agar a try one day to see how it compares with gelatine. Meanwhile, here’s the recipe:
500 g (2 punnets) strawberries
40 ml orange juice
40 g sugar
3 teaspoons gelatine
60 ml hot water
250 g Greek yogurt (or natural yoghurt) – check to make sure there are no gluten-containing thickeners
300 ml thickened (whipping) cream – again, check to make sure there are no gluten-containing thickeners
1. Sprinkle the gelatine over the hot water and allow to sit to soften.
2. Hull and chop strawberries and puree in a blender.
3. Add the sugar and orange juice to the strawberry puree in a medium sized saucepan and heat over medium heat until the sugar is dissolved. Remove from heat and stir in the gelatine. Allow to cool.
4. Whisk in the yoghurt.
5. Beat the cream until the soft peak stage then fold into the mixture.
6. Refrigerate until set. This will take at least a few hours.
I saw this fabulous picture on Facebook recently and just had to have a go at making something like it. I haven’t followed the recipe given there but used one that I’ve had for years. Yummy, chewy brownies with strawberry cream!
185 g chocolate (I used milk chocolate)
125 g butter
80 ml water
175 g caster sugar
150 g gluten-free plain flour
2 teaspoons Orgran No Egg (or use EnerG) – If you can eat eggs use 2 eggs and omit the water above
1 cup walnuts (optional – I didn’t use them this time)
1. Grease and line a 20 cm square cake pan.
2. Melt butter and chocolate with the water over low heat.
3. Stir in sugar and mix well. (If using eggs, add them here)
4. Sift the flour and No Egg powder together.
5. Stir in flour and walnuts and mix really well to avoid lumps of flour.
6. Pour into the pan and bake at 160 C fan-forced (180 C/350F conventional oven) for 40-45 minutes.
7. When it has cooled to room temperature, remove the brownie and place on a cutting board. Cut out hearts using a heart cutter. Place the hearts onto a plate and refrigerate to become firmer. Keep the leftover bits for nibbles.
1. Whip 200 ml of thickened cream until quite thick. Blend 100 g of strawberries and mix in with the cream (reserve a little for the plate if you like).
2. Place some strawberry puree on the serving plate. Place 3 hearts onto the plate. Pipe strawberry cream onto the hearts.
3. Place a heart brownie on top and dust with icing sugar.