funny menu for you
750g/1lb 11oz strawberries,
2 tablespoons Cointreau
1⁄2 teaspoon finely grated
15g/1⁄2oz caster sugar
125ml/4fl oz double cream
20g/3⁄4oz icing sugar
• Combine the strawberries,
Cointreau, orange zest and caster
sugar in a large bowl, cover and
refrigerate for 1 hour. Drain the
strawberries, reserving any juices.
• Purée about a quarter of the
strawberries with the reserved
juices in a blender or food
processor. Divide the remaining
strawberries among four glasses.
• Beat the cream and icing sugar
until soft peaks form, then fold the
strawberry purée through the
whipped cream. Spoon the mixture
over the top of the strawberries,
cover and refrigerate until needed.
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