James Martin creates an impressive summertime dessert complete with his trademark spun sugar strands.
Equipment and preparation: For this recipe you’ll need a 23cm/8in square cake tin, with a removable base.
500g/1lb 2oz all-butter puff pastry
75g/3oz icing sugar
600ml/20fl oz double cream
200g/7oz caster sugar
50ml/2fl oz Drambuie
2 punnets large strawberries, hulled, halved lengthways
1 punnet small strawberries
4 sprigs fresh mint
Preheat the oven to 200C/400F/Gas 6.
Roll the pastry out to a 1cm/½in thickness. Cut out two 23cm/8in squares and place them onto baking trays. Dust the pastry with icing sugar (reserving one tablespoon) and bake in the oven for 10-15 minutes, or until risen and golden-brown. Remove from the oven and set aside to cool.
Whip the double cream, 25g/1oz of the sugar and the Drambuie in a mixing bowl until soft peaks form when the whisk is removed.
Place one piece of pastry into the bottom of the cake tin, then use the large strawberry halves to line the inside edge of the tin. Spoon the whipped cream into the middle, then arrange the remaining strawberries on top.
Add the remaining piece of pastry and press down lightly. Dust with the reserved icing sugar. Carefully remove the cake tin.
Place the remaining caster sugar into a saucepan and heat until the sugar has melted and becomes caramel. Remove the pan from the heat and set aside to cool slightly.
Meanwhile, heat a metal skewer until very hot and use it to score a diamond patern on the top of the gâteau.
Arrange the remaining fruit on the top of the gâteau and garnish with the fresh mint.
Dip a spoon into the caramel and rapidly drizzle the caramel across a clean knife steel or the long handle of a wooden or metal spoon. The caramel will cool quickly and form thin strands. Use these to decorate the top of the gâteau.
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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