Kerrygold Rustic Raspberry Tart

rustic rasperry tart

Serves:

4 to 6 servings

Sweetened fresh raspberries make a wonderful filling, but the star of this dessert is the buttery, flaky crust baked with all-natural Kerrygold Butter. It holds the fruit and creates a delicate tart that begs to be placed next to a scoop of vanilla ice cream and enjoyed with loved ones after a delicious meal.

Avonmore Strawberry Shortcakes With Summer Whipped Cream

Strawberry-Shortcakes

Strawberry Shortcakes With Summer Whipped Cream

    1. Preheat the oven to 220ºC/gas mark 7/425ºF.
    1. Mix the flour, salt, baking powder and 3 tablespoons of the sugar in a bowl. Grate the butter into these dry ingredients and use your fingertips to finish crumbling the butter into the flour.
    1. Whisk the egg into the fresh cream, and pour into the flour mixture a little at a time, using a fork to mix.
    1. Turn the dough out onto a lightly floured surface, and roll gently to a thickness of about 2cm / ¾ inch. Dip a 6½ cm / 2½ inch round cutter in flour and cut out as many rounds as you can. Work the scraps back into a dough, re-roll and finish cutting out.
    1. Place the shortcakes about 2½ cm / 1 inch apart on a baking sheet, brush the tops with the egg white, and sprinkle them with the remaining 2 tablespoons of caster sugar.
    1. Bake for 10-15 minutes, until golden-brown, and let them cool for a short while on a wire rack.
    1. Meanwhile, crush half the strawberries with the spoonful of sugar, and halve or quarter the remaining strawberries, depending on their size..
  1. The shortcakes should be eaten while still warm, so split each one across the middle and cover with a spoonful of the crushed strawberry mixture, a few halved or quartered strawberries, then dollop on plenty of the Avonmore Summer Whipped cream.

Ingredients

  • 325G of Plain Flour
  • 1/2 tsp Salt
  • 1 tbsp of Baking Powder
  • 5 tbsp caster sugar
  • 125 g Avonmore Unsalted Butter (frozen)
  • 1 Large Egg, beaten
  • 125ml Avonmore Fresh Cream
  • 1 Large Egg White (lightly beaten)

For The Filling

  • 1 punnet strawberries, hulled and chopped
  • 1 tbsp caster sugar
  • 350ml Avonmore Summer Whipped Cream

Avonmore Summer Whipped Cream Knickerbocker Glory

 

avonmore knickerbocker glory

Recipe cooking time

10 Minutes

Recipe cooking time

4 People

 

Ingredients

  • 8 Scoops Chocolate Ice-Cream
  • 125g Strawberry Jelly
  • 200g Peaches, Strawberries and Raspberries – all halved
  • 350ml Avonmore Summer Whipped Cream
  • 10g Avonmore Butter
  • 25g brown sugar

Directions

1. Lightly fry the peaches in butter and caster sugar, saving the remaining syrup.

2. Layer all ingredients in a tall sundae glass.

3. Pour the peach syrup over the top of the glass and allow it to dribble down the sides.

4. Dollop plenty of Summer Whipped Cream on top and decorate with a cherry and an ice-cream wafer.

To Decorate

  • Ice-Cream Wafers

Kerrygold Rustic Raspberry Tart

rustic rasperry tart

Serves:

4 to 6 servings

Sweetened fresh raspberries make a wonderful filling, but the star of this dessert is the buttery, flaky crust baked with all-natural Kerrygold Butter. It holds the fruit and creates a delicate tart that begs to be placed next to a scoop of vanilla ice cream and enjoyed with loved ones after a delicious meal.

Avonmore Summer Whipped Cream Knickerbocker Glory

 

avonmore knickerbocker glory
Recipe cooking time

10 Minutes

Recipe cooking time

4 People

 

Ingredients

  • 8 Scoops Chocolate Ice-Cream
  • 125g Strawberry Jelly
  • 200g Peaches, Strawberries and Raspberries – all halved
  • 350ml Avonmore Summer Whipped Cream
  • 10g Avonmore Butter
  • 25g brown sugar

Directions

1. Lightly fry the peaches in butter and caster sugar, saving the remaining syrup.

2. Layer all ingredients in a tall sundae glass.

3. Pour the peach syrup over the top of the glass and allow it to dribble down the sides.

4. Dollop plenty of Summer Whipped Cream on top and decorate with a cherry and an ice-cream wafer.

To Decorate

  • Ice-Cream Wafers

Avonmore Strawberry Shortcakes With Summer Whipped Cream

Strawberry-Shortcakes

Strawberry Shortcakes With Summer Whipped Cream

    1. Preheat the oven to 220ºC/gas mark 7/425ºF.
    1. Mix the flour, salt, baking powder and 3 tablespoons of the sugar in a bowl. Grate the butter into these dry ingredients and use your fingertips to finish crumbling the butter into the flour.
    1. Whisk the egg into the fresh cream, and pour into the flour mixture a little at a time, using a fork to mix.
    1. Turn the dough out onto a lightly floured surface, and roll gently to a thickness of about 2cm / ¾ inch. Dip a 6½ cm / 2½ inch round cutter in flour and cut out as many rounds as you can. Work the scraps back into a dough, re-roll and finish cutting out.
    1. Place the shortcakes about 2½ cm / 1 inch apart on a baking sheet, brush the tops with the egg white, and sprinkle them with the remaining 2 tablespoons of caster sugar.
    1. Bake for 10-15 minutes, until golden-brown, and let them cool for a short while on a wire rack.
    1. Meanwhile, crush half the strawberries with the spoonful of sugar, and halve or quarter the remaining strawberries, depending on their size..
  1. The shortcakes should be eaten while still warm, so split each one across the middle and cover with a spoonful of the crushed strawberry mixture, a few halved or quartered strawberries, then dollop on plenty of the Avonmore Summer Whipped cream.

Ingredients

  • 325G of Plain Flour
  • 1/2 tsp Salt
  • 1 tbsp of Baking Powder
  • 5 tbsp caster sugar
  • 125 g Avonmore Unsalted Butter (frozen)
  • 1 Large Egg, beaten
  • 125ml Avonmore Fresh Cream
  • 1 Large Egg White (lightly beaten)

For The Filling

  • 1 punnet strawberries, hulled and chopped
  • 1 tbsp caster sugar
  • 350ml Avonmore Summer Whipped Cream

Rachel’s Rhubarb Bread and Butter pudding

Rachel’s Rhubarb Bread and Butter pudding

Rachel’s Rhubarb Bread and Butter pudding