Traditional Cornish Strawberry & Vanilla Cream Tea Trio served with Rodda’s Cornish clotted cream
Place a large saucepan on medium heat and add the Prosecco, caster sugar, star anise, thyme, peppercorns, hibiscus and lemon peel.
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Ingredients
- 500ml of Prosecco
- 100g caster sugar
- 1 star anise
- 1 sprig of thyme
- 1 lemon, peel only
- 30g dried hibiscus flower
- 12 whole black peppercorns
- 250g fresh strawberries
- 140g plain flour
- 140g strong flour (plus extra for dusting)
- 40g caster sugar
- 12g baking powder
- 1 tsp fine salt
- 75g butter, fridge cold, diced
- 90ml whole milk, fridge cold
- 1 whole egg, fridge cold
- 1 egg yolk
- 1 tbsp extra virgin olive oil
- ½ tsp vanilla extract
- 1 lime, zest only
- Small pinch of fennel pollen (optional)
- Small bunch of apple marigold or lemon verbena leaves
- Small jar of your favourite great quality strawberry jam
- 227g of Rodda’s Cornish clotted cream
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