In another great Cook with Avonmore reader recipe, Belinda in Dublin shares her secret to the prefect strawberry russe.
INGREDIENTS
Avonmore Fresh Cream 500ml
Tinned strawberries in light syrup
Strawberry Jelly 135g
Sponge finger biscuits
2 x Punnets Fresh Strawberries
METHOD
- Make up the jelly using half a pint of boiling water, pour a thin layer of jelly onto the bottom of a deep glass dish, arrange sliced strawberries on top of the jelly and cover with another thin layer and allow to set.
- Arrange sponge fingers sugar side out around the glass bowl, these can be dipped in sherry or your favourite liqueur for a more grown up version.
- Add the juice from the tin of strawberries to the remaining jelly mixture and place in the fridge until just beginning to set.
- Whip the cream until quite firm and fold in the chopped strawberries from the tin, then fold in the semi set jelly and pour the mixture into the bowl. Place in the fridge for a few hours until fully set.
- Trim the sponge fingers until they are level with the filling.
- In order to release the desert, warm the bottom of the bowl very slightly and turn out onto a plate.
- Decorate the desert with the remaining strawberries.
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