Name: Toffeed Strawberries
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 10 g (¼ oz) cornflour; 60 g (2¼ oz) caster sugar; 1 leaf gelatine, soaked in a little cold water; 150 ml (¼ pt) raspberry coulis; 150 ml (¼ pt) double cream, lightly whipped; 2–3 leaves gelatine, soaked in a little cold water; 75 g (3 oz) unsalted butter; 100 ml (3½ oz) sugar syrup; 200 ml (⅓ pt) of strawberry coulis; 75 g (3 oz) ground almonds; juice and zest of 2 lemons; 20 g (¾ oz) plain flour; 300 ml (½ pt) milk; 2 eggs; 450 g (1 lb) granulated sugar; 50 ml (2 fl oz) glucose syrup; 42 strawberries; 3 egg yolks; 40 g (1½ oz) caster sugar

Preparation info

Serves
6

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

For the Strawberries

450 g (1 lb) granulated sugar
50 ml (

Method

To make the toffeed strawberries, put the sugar and glucose syrup in a saucepan and add enough water to just cover the sugar. Bring this to the boil and allow to cook until the sugar reaches a very light golden colour.

Put a cocktail stick into the end of each strawberry and dip into the hot sugar, allowing any excess to drop off. Place on a lightly oiled tray.

To make the lemon