Island Life Magazine Ltd June/July 2012 | Page 145

Lemon posset with
strawberries and
basil
1 pint double cream • Zest and juice from 2 lemons •
150g sugar • 250g strawberries • Basil leaves
Bring the cream and sugar to a boil and then simmer for
2 minutes, remove from the heat stir in the lemon juice
and zest, allow to cool , when cool pass the mixture
though a sieve and divide into 4 ramekins or glasses
and allow to set in fridge for a minium of 3 hours.
When ready to serve add strawberries and basil leaves.

Strawberry
turnovers in cream
cheese pastry

Tasty
and eas
y
to make
re c i p e s

DAN MASKELL
DANS KITCHEN, ST. HELENS

Strawberry jam filling:
500g fresh strawberries • 500g caster sugar • ½ juice of one
lemon • ½ tsp balsamic vinegar
Place a saucer in the freezer. Put sugar, strawberries, and lemon
in a pan and bring to a rolling boil. Continue boiling, stirring
occasionally to stop the jam catching on the bottom of the pan,
until the jam starts to thicken - it may take 20-30 minutes. To test

EMILY HARRIS
THE ROYAL HOTEL, VENTNOR

the jam, take your saucer from the freezer and place a drop of
jam onto the cold plate. After a few minutes push the jam with
your finger if it is thick and wrinkly then it's set. Remove from the

mix until just combined. It's important not to overwork the dough as

heat, stir in the balsamic and cool. It is best to make the jam the

this will make the difference between a short, flaky pastry and a chewy

day before.

one. Cover the dough with clingfilm and place in the fridge to cool
around an hour. Roll your pastry, it should be no thicker than ½ cm and

For the cream cheese pastry:

using a 9cm round cutter cut out as many rounds as you can. In the

230g cream cheese • 230g butter (room temp) • 30g sugar

middle of the dough spread some jam but do not go to the edges as

60ml whipping cream • 325g white flour • Pinch of salt

this will bubble out when baking. Place 1 or 2 fresh cut strawberries on

Egg yolk for glaze • A handful of cut strawberries for the filling

top of the jam, then paint one side of the circle with the egg wash. Fold
the pastry over and using a fork press edges to seal. Chef's tip: For

Pre-heat the oven to 180 degrees, line a baking sheet with parchment

an extra shining glaze, add a pinch of salt and sugar to the egg yolk.

and set aside. In a mixing bowl, place the sugar, cheese, cream and

Brush with egg. Place turnovers on prepared baking sheet and bake

butter and mix on medium speed until smooth. Add the flour and salt,

for about 12-15 minutes or until golden. Cool and serve.

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