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  • Welcome to How To Cook That I am Ann Reardon

  • Today we are making a simple but delicious dessert which has a strawberry and raspberry

  • sauce down the bottom, chantily cream piped on top of that, and then a shortbread type

  • biscuit all topped with fresh fruit.

  • To start with lets make that chantily cream so that it has time to chill before we need

  • it. You will need a vanilla bean, sugar and cream and then we we need more cream after

  • that and some white chocolate. All of the recipe quantities that you'll need are on

  • the website howtocookthat.net in grams and ounces and cups and I'll link to that recipe

  • in the description just below this video. Pour the cream and some sugar into your saucepan.

  • Then split your vanilla bean in half lengthwise using your knife scrape the sticky black seeds

  • out of the vanilla bean. Then we want to add the pod and all the seeds

  • and everything into the saucepan with the cream and sugar and heat it over a high heat,

  • stirring it until the cream just starts to boil.

  • Remove that from the heat and pour it through a sieve onto the white chocolate. This will

  • strain out any bits of the pod but lets all those little black seeds through.

  • Allow it to sit for a minute and then stir the now melted chocolate through until it

  • is smooth and completely combined. Then add the remaining cold cream stir that

  • and then place it into the freezer to chill for an hour.

  • While that is chilling lets make the biscuit part.

  • To do that you will need butter, icing sugar, one egg yolk, almond meal and flour. Beat

  • the butter until it is soft using electric mixers and then add in the icing sugar and

  • the egg yolk and then your almond meal and then beat that until it is smooth.

  • Now add all the flour and mix that in just using a spoon until it is just combined you

  • don't want to over-mix it because we are not wanting to make a tough pastry we are wanting

  • to make a soft shortbread type biscuit. Place the mixture between two sheets of non-stick

  • baking paper and then use a rolling pin to press it push it into a flat sheet. Then use

  • a circle cutter that is just slightly larger than your serving glasses to cut circles of

  • your dough. If you don't have a cutter you can use anything that is the right size in

  • your kitchen and then just cut around it with a knife.

  • Take off the excess dough from between the circles and roll that out again to cut another

  • circle. Then place that in the oven for 15 minutes

  • or until they're golden brown. To make the fresh sauce it's really easy just

  • place the strawberries the raspberries and the sugar into a blender or food processor

  • and liquify for 30 seconds. Then strain it through a sieve, use the back

  • of your spoon to push it all through so that you're just left with the seeds in the sieve

  • and a beautiful refreshing sauce is in the bowl.

  • Wash, hull and quarter your strawberries. Then take the chantilly cream out of the freezer

  • and whip it up using electric beaters. Now it shouldn't be frozen at all just really

  • cold. It is important not to over-whip it so stop

  • the beaters and check the consistency, if its still runny like this it needs more beating.

  • Keep whipping until you can see the beater pattern on top, and when you turn it off and

  • lift up the beaters it holds its own soft peaks. If you keep beating it at this stage

  • you'll over-whip it and make start to turn into butter. So the fats going to seperate

  • from the liquid and it won't be a nice texture at all.

  • Place the chantilly cream into a piping bag fitted with a large star shaped nozzle. If

  • you don't have a piping bag don't worry you can just use a plastic bag and on the caramel

  • cupcakes video on my channel I show you how to cut the bag there to give the same effect

  • as the star shaped nozzle. Add 20 ml of fruit sauce to the bottom of

  • each glass. I am just using a medicine measurer here to get exact even amounts in each glass

  • and also it gets it cleanly into the bottom of the glass without splashing it up the sides.

  • Then pipe a generous portion of the chantilly cream into each one. Place your biscuit carefully

  • on top and then arrange your fresh fruit in a pile on top of that.

  • Serve it to the table and instruct your guests to push down in the centre of the biscuit.

  • And then they can get a spoonful of the delicious chantilly cream, sauce, crunchy biscuit and

  • fresh fruit all in one mouthful.

  • Subscribe to How To Cook That to see all of the crazy sweet creations first, click here

  • to go to the channel to see all my other videos, here for last weeks video and this one will

  • take you to howtocookthat.net website for all of the recipes.

  • Put all your requests below. Have an awesome week and I'll see you on Friday.

  • [music: Waltz_of_the_Flowers youtube audio library]

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簡單的水果甜點食譜如何烹飪,安里爾登 (Easy Fruit Dessert Recipe HOW TO COOK THAT Ann Reardon)

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