STRAWBERRY RING
This recipe comes from a Women's Institute cookbook I picked up at a National Trust gift shop. I haven't tried it yet, but plan on trying it soon. It sounds delish! Cook time is estimated chill time.
Provided by MarieRynr
Categories Dessert
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Rub together the butter, demerara sugar, slour and walnuts as if making pastry. Scatter the mixture over the bottom of a shallow baking tin. Bake in a preheated moderately hot oven,(200*C/400*F)for 10 to 15 minutes, until golden brown. Cool, then crumble into a bowl.
- Dissolve the gelatin in the water. Put one quarter of the strawberries into a saucepan with the lemon juice and sugar and mash well.
- Bring to a boil, then remove from the heat and stir in the gelatin. Strain a little of this mixture into a 2 1/2 pint ring mold, to coat the bottom. Chill until set. Let the remainder of the strawberry jelly cool but not set.
- Fold the remaining strawberry slices into the whipped cream. When the jelly is on the point of setting, fold in the strawberries and cream.
- Immediately make alternate layers of the strawberry mixture and crumbs in the ring mold, starting with strawberry and ending with crumbs. Chill until set.
- Turn the ring out of the mold onto a serving platter. Pipe the whipped cream for the decoration around the base of the ring and add the strawberry slices.
Nutrition Facts : Calories 655.1, Fat 44.4, SaturatedFat 24.3, Cholesterol 123.8, Sodium 138.1, Carbohydrate 61.4, Fiber 2.7, Sugar 41.8, Protein 7.3
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