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British strawberries are now in abundance and I have the perfect recipe for using up a strawberry glut. This recipe looks great served in pretty glasses and is a super quick, last minute pudding fix that looks impressive.



275g ripe strawberries

25g caster sugar

1 tbs. Grand Marnier

300ml thick double cream

200g Amaretti biscuits (crushed)

Place the hulled strawberries, sugar and Grand Marnier into a mixing bowl and crush everything together with a fork. Don’t get too carried away with the crushing, remember you want a nice stodgy mass, not a runny puree.

In a separate bowl, whip the double cream and fold it into the strawberry mixture.

To serve, divide the crushed Amaretti biscuits between four serving glasses and pour the strawberry fool on top. Refrigerate for at least one hour before serving.


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