A beautiful dessert of buttery shortbread stacked with layers of vanilla Cream, Strawberry Jam and Roscarberry Strawberries – Recipe Created by Griffins Garden Centre, Co.Cork
Make your own Homemade Strawberry jam
Combine the strawberries, sugar and zest of lemon in a small saucepan over medium heat. Bring the strawberry mixture to a rolling boil, stirring frequently with a wooden spoon and mashing the strawberries slightly Turn down the heat to medium-low and simmer for approximately 10 minutes. Put about a teaspoon of the jam mixture on the a plate and swirl the plate around. If the jam runs, cook for 2-5 minutes longer and repeat the process. (The jam should firm up when it hits the cold plate and should no longer run.) Transfer to clean glass jars and cool. When completely cool, cover and refrigerate.
For the shortbread:
Cut vanilla bean in half lengthwise and scrape seeds into Avonmore cream. Allow to sit in fridge for a few hours if possible. Slowly add sugar while whipping. Keep whipping until a stiff mixture and set aside.
Transfer into a piping bag with a star nozzle
Place a biscuit on a plate, put a half spoon of chilled jam in the middle of the biscuit, pipe a little cream around the jam , then place a strawberry half in the middle. Put another biscuit on top, pipe with a swirl of cream and top with Rosscarberry strawberries halved. Glaze the fruit with warm apricot jam and decorate with mint. Decorate the plate with strawberry coulis, serving extra coulis and cream along side, if you like.