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Strawberry & elderflower gateau with strawbery coulis

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Strawberry & elderflower gateau with strawbery coulis

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I’m going to be honest and say I didn’t price this up because I forgot. It was a special treat during the holidays. Also, whilst being honest I wasn’t to sure how it would tun out because I haven’t really cooked a pudding before, I say cook, this actually doesn’t involve any cooking! As it turned out, it wasn’t bad! oh! before I woke up this morning iI didn’t even know what a coulis was, let alone how to make one. But thanks to the BBC good food magazine I was about to find out.

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Yields14 Servings

for the gateau
 2 Large shop bought flan cases
 400 g Strawberries
 6 tbsp Strawberry Jam
 600 ml Double cream
 5 tbsp Elderflower cordial
 6 Rasberries
for the coulis
 200 g Strawberries
 100 g Icing Sugar
 1 Squeeze of lemon

1

Using the base of a deep cake tin that I found lurking a the very back of the cupboard, I cut a circle from each flan case and chopped up the remaining bits of flan and kept for later. After putting the cake tin back together, I used a couple of bits of cling film to cover the tin with a large enough overhang to cover the gateau completely.

2

I plonked one of the flan cases into the bottom of the tin and spread about half the jam over it, I then arranged the strawberries around the outside with the cut it facing outwards, I kept the remaining strawberries to one side.

3

Using a hand whisk i whipped the cream with 2 tbsp icing sugar and elderflower cordial until the mixture sort of held itself together. Then after chopping the remaining strawberries and folding them into the cream mixture I used half the cream to fill the centre of the gateau, pushing into the edges to hold the strawberries in place.

4

I then pushed the flan off cuts into the mix, drizzled over the rest of the cordial. Next I stirred the rest of the jam into the remaining cream and spread that over the flan off cuts. Finally I placed the second flan case on the top. I folded the cling over it all (pressing down a little to compress it together) and chucked it into the fridge whilst I made the icing and coulis.

5

I crushed the rasberries with a spoon in a bowl and added 150g icing sugar and stired to make the icing. I removed the cake from the tin and put it on a plate and spread the icing on the top.

6

For the coulis, I used my hand blender and mixed 200g strawberries, 100g icing sugar and the lemon juice and then chucked it all in a jug for serving.

Nutrition Facts

Servings 14


Amount Per Serving
Calories 240
% Daily Value *
Total Fat 16.9g26%
Saturated Fat 10.1g51%
Cholesterol 60mg20%
Sodium 20mg1%
Total Carbohydrate 21.4g8%
Dietary Fiber 1.7g7%
Sugars 7.3g
Protein 1.9g4%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

for the gateau
 2 Large shop bought flan cases
 400 g Strawberries
 6 tbsp Strawberry Jam
 600 ml Double cream
 5 tbsp Elderflower cordial
 6 Rasberries
for the coulis
 200 g Strawberries
 100 g Icing Sugar
 1 Squeeze of lemon

Directions

1

Using the base of a deep cake tin that I found lurking a the very back of the cupboard, I cut a circle from each flan case and chopped up the remaining bits of flan and kept for later. After putting the cake tin back together, I used a couple of bits of cling film to cover the tin with a large enough overhang to cover the gateau completely.

2

I plonked one of the flan cases into the bottom of the tin and spread about half the jam over it, I then arranged the strawberries around the outside with the cut it facing outwards, I kept the remaining strawberries to one side.

3

Using a hand whisk i whipped the cream with 2 tbsp icing sugar and elderflower cordial until the mixture sort of held itself together. Then after chopping the remaining strawberries and folding them into the cream mixture I used half the cream to fill the centre of the gateau, pushing into the edges to hold the strawberries in place.

4

I then pushed the flan off cuts into the mix, drizzled over the rest of the cordial. Next I stirred the rest of the jam into the remaining cream and spread that over the flan off cuts. Finally I placed the second flan case on the top. I folded the cling over it all (pressing down a little to compress it together) and chucked it into the fridge whilst I made the icing and coulis.

5

I crushed the rasberries with a spoon in a bowl and added 150g icing sugar and stired to make the icing. I removed the cake from the tin and put it on a plate and spread the icing on the top.

6

For the coulis, I used my hand blender and mixed 200g strawberries, 100g icing sugar and the lemon juice and then chucked it all in a jug for serving.

Strawberry & elderflower gateau with strawbery coulis

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Part time Gardener | Part time Blogger | Dad

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