Heaven scent strawberry dream
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Ingredients for 6 servings:
For the base
- 50g/2oz butter
- 175g/6oz porridge oats
- 100g/4oz light brown sugar
For the filling
- 450/1lb fresh strawberries
- 50g/2oz sugar
- 1 tbsp lemon juice
- 6 sheets gelatine
- 2 egg whites
- 150ml/1/4 pt whipping cream, whipped
- extra strawberries for serving
Preparation:
- For the base, melt butter in a pan, then stir in sugar and oats. Set aside 2 tbsp of crumb for topping.
- Press remainder into a 20cm/8in, loose-bottomed non-stick cake tin. Chill in the fridge.
- Reserving 3 for topping, hull remaining strawberries and crush in a blender. Place gelatine in cold water to soften. Reserving three for topping, place crushed strawberries, sugar and lemon juice in a pan and add squeezed out gelatine. Stir over low heat until sugar and gelatine have dissolved. Cool.
- Transfer to a large bowl with egg whites and beat with electric whisk until mix is thick. Fold in cream. Pour over oat base and smooth with a palate knife. Chill until set. Finish by sprinkling top with remaining oat mix and place reserved whole strawberries on top.
Click here for more information on cooking and baking with gelatine.
– Helen Clark, Great Britain