#Double slice ice cream cake strain plus#

Use a spatula to remove all of the mixture from the bowl and smooth theīake the cakes on the middle shelf for 25 minutes. With an electric hand mixer being careful not to over mix.ĭivide the mixture evenly between the tins. Grease 2 x 8” sandwich tins then line them with greaseproof paper.īreak the eggs into a large mixing bowl, add the sugar, flour, baking powder and butter.

#Double slice ice cream cake strain plus#

Gently toss.Ģ25g/8oz caster sugar (plus a little extra for dusting)Ģ25g/8oz butter at room temperature, plus a little extra to grease the tins When ready to serve, place the strawberries, tomatoes, mozzarella, avocado, pecans and basil in a shallowĭrizzle with olive oil and season generously with salt and pepper. Stir, before reducing the heat to low and simmer until the vinegar has thickened and reduced by half.

In a small saucepan, bring the balsamic vinegar to a high simmer over medium heat. *Recipe can be doubled in size for experienced jam makersīlend strawberries, yogurt and honey or agave syrup in a food processor/blender for 20 seconds, until itīlends together to a smooth ice-cream texture. Pour into hot sterilized jars, add wax disc, seal and label. Strawberry jam has a reputation of not setting as well as other fruit due to its low pectin content.Īt the end of cooking, using a spoon, skim any scum that has risen to the surface and discard it. If not, turn the heat back on and boil for 2 mins more, then turn off the heat and do the wrinkle test again. If the jam wrinkles and doesn’t flood to fill the Leave for 30 secs, then push across the jam with your finger. If you don’t have a thermometer, take a teasp of the jam onto one of the cold plates removed from the freezer. Now increase the heat until the jam begins to bubble and bring it to the boil.īoil hard for 5-10 mins until the jam has reached 105C on a preserving or digital thermometer, then turn off the heat. Tip the strawberry mixture into a jam making pan, add the lemon juice and bring gently begin to heat on a low light. Place 2 small plates in a freezer before starting to cook the jam.

It also helps the fruit to keep its colour. The sugar will dissolve into the fruit and its juices.

Leave uncovered at room temperature for 12 hrs or overnight. Put the fruit in a bowl and gently toss through the sugar. Hull the fruit and cut any large berries in half. Don’t wash them as this creates too much water for the jam Wipe strawberries clean with damp kitchen roll. Serve immediately in martini or wine glasses with a strawberry on the side to decorate.ĭouble recipe for greed, or to serve 8-12 people. Using a tall blender, blend all ingredients together until smooth. Strain though coffee filters or muslin cloth to serve.Ĥ-6 strawberries, and small mint leaves to serve Store in the fridge and stir every two days for three weeks. Mix the gin, strawberries and caster sugar in a large bowl and tip into a 1.5-litre Kilner jar. Bring to boil and simmer gently for 5 mins approx.Īdd same amount of sugar as there was fruit (so 3lb for above recipe).and the juice of one lemon.īoil rapidly until setting point reached. Bring to boil and gently simmer until tender. Here are just a few recipes for whenever there is a glut.Ĭook gooseberries and black currants in 1⁄4 pint water. Frozen strawberries, or a combination of strawberries, apples, gooseberries etc. However, once thawed, frozen strawberries will be soft and a bit mushy, so best used in jams or wine or fruit flavoured liqueur making. You can never grow too many strawberries because what you can’t preserve, cook, eat or give away, will open freeze.