Strawberries in Raspberry Puree
|1 lb (450 g) firm strawberries|
|8 oz (225 g) raspberries|
|2½ oz (60 g) icing sugar, sieved|
|5 fl oz (150 ml) double cream, whipped|
|Oven temperatures and Conversions|
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|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course.
Hull the strawberries, but don't wash them; just gently wipe them with a piece of damp kitchen paper. The raspberries should then be pressed to a pulp through a nylon sieve and mixed with the icing sugar.
Now arrange the strawberries in a bowl (a glass one would show off the attractive colour of this dish), and sit the bowl on some ice cubes that you have arranged in the bottom of another bowl. Mix the raspberry purée into the strawberries, then just before serving top with the whipped cream.
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