Strawberry Mascarpone Shortcake Ice-Cream with Peppered Strawberry Rip
By Claudia Anton I’m lucky as a write to be experiencing an English Summer first hand and enjoying a wee bit of warm sun, lush scenery and blooms everywhere. This recipe screams balmy summer days,...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at coleandmason.com.
Ingredients
- 400g ripe strawberries (fresh or frozen and thawed)
- 90g caster sugar
- 30g liquid glucose
- 2 tablespoons lemon juice
- A few grinds of black pepper (fine)
- 600ml full cream milk
- 3 teaspoons vanilla bean paste
- 185g caster sugar
- 6 egg yolks
- 500ml mascarpone
- 150g of strawberry puree (as above) stirred in at the end
- 300g plain flour
- 1 pinch of baking powder
- 200g unsalted cultured butter – cut into cubes
- 100g sugar plus 50g extra for sprinkling
- A good pinch of sea salt
- 1 teaspoon vanilla bean paste
- 1 egg white
- 50 mls of full cream milk for basting
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