Valentine Warner's strawberries in Sauternes with lemon biscuits

Name: Valentine Warner's strawberries in Sauternes with lemon biscuits
Total time: 30 min
Yield: Serves 6
Ingredients: 750g very ripe strawberries hulled and roughly sliced; 37.5cl bottle Sauternes chilled; 1 unwaxed lemon; 60g butter softened; 75g caster sugar; 2 large free-range egg whites; 75g plain flour; to decorate icing sugar; crème fraîche to serve

Valentine Warner

Published: December 19, 2014 at 2:30 PM

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Serves 6

A little effort

Total time: 30 mins

+ marinating

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This easy recipe from Valentine Warner makes for a great summer pudding. With a great balance of sweetness and zesty acidity, sauternes (a dessert wine from Bordeaux) works fantastically with strawberries

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Ingredients

Nutrition

750g very ripe strawberries

hulled and roughly sliced
37.5cl bottle Sauternes

chilled
1 unwaxed lemon
60g butter

softened
75g caster sugar
2 large free-range egg whites
75g plain flour
to decorate icing sugar
crème fraîche

to serve

Nutrition: per serving

kcal266
fat8.5g
carbs35g
fibre1.8g
protein3.4g
salt0.25g

Method

step 1

Put the strawberries into a glass serving dish and add the sauternes. Peel two long strips of lemon zest with a vegetable peeler. Add the zest to the bowl and turn the berries lightly in the wine. Cover and chill for 2 hours before serving.
step 2

To make the biscuits, preheat the oven to 220c/fan 200c/gas 7. Line a large baking tray with baking parchment. Finely grate the remaining lemon zest. Cream the butter and sugar together until light and fluffy. Beat in the egg whites and flour alternately until the mixture is creamy. Stir in the lemon zest.
step 3

Spoon the mixture into a large piping bag fitted with a plain nozzle. Pipe 12 roughly 9cm strips onto the prepared tray, leaving room between each one for the biscuits to spread. Cook in the centre of the oven for about 8 minutes or until golden brown around the edges. Leave to cool for a few minutes on the tray then transfer to a wire rack. Dust with icing sugar.
step 4

Serve the strawberries in small dishes with crème fraîche and the crisp lemon biscuits.

Authors

Valentine Warner

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