Strawberry Shortcake Gelato with Táng Húlu and Raspberry Jam Drizzle Recipe - Great British Chefs

Ingredients

• 315g of plain flour
• 100g of caster sugar
• 12g of baking powder
• 5g of salt
• 115g of unsalted butter
• 100g of Freshlay Farms Golden Yolker® egg
• 350ml of whole milk
• strawberries, roughly chopped
• 200g of caster sugar
• 1 lemon, juiced
• 500ml of whole milk
• 1 tsp vanilla bean paste
• 4 egg yolks
• 150g of caster sugar
• 130ml of double cream
• 300g of raspberries
• 1 cinnamon stick
• 1 tbsp of lemon juice
• 2 tsp water
• 1 handful of strawberries, sliced in half
• 3 satsumas, peeled and segmented
• 1 handful of red grapes, sliced in half
• 400g of cane sugar
• 100ml of water