Eunice Power's strawberry dessert: Today

Ingredients

• 400g Wexford strawberries (sliced in half)
• 3 tbsp honey
• 500 mls natural yoghurt
• 1 Tbsp caster sugar
• 2 oranges (zest and juice)
• 2 sprigs mint (finely chopped)
• 100g strawberries (for coulis)

For the biscuits:

• 50g icing sugar
• 120 ml whipping cream
• 1 egg white
• 50g plain flour
• Vanilla extract
• 50g melted butter

Method

For the strawberry desert

1. Preheat oven to 180°C
2. Place orange juice, 2 tbsps zest and put in a large pan. Bring to boil and then simmer until reduced in half and thickened (about 20 mins)
3. Meanwhile in another pan, simmer 100g strawberries and sugar until strawberries have broken down. (10 - 15 mins).
4. While the fruits are simmering, you can start on the biscuits (See recipe below).
5. Sieve strawberry mixture into a clean bowl. When the orange mixture is cooled combine with the strawberry mixture. Coat the strawberries in the sauce and stir in the chopped mint.
6. Place half of the strawberries and sauce into a serving bowl or individual serving bowls. Spoon yoghurt on top and add another layer of strawberries.
7. Serve with Langue de chat biscuits

For the Biscuits:

1. Mix the icing sugar and cream and vanilla essence
2. Stir in sieved flour to make a smooth paste.
3. Whisk egg white till stiff.
4. Fold in a few drops of vanilla extract or essence can be substituted to taste till all the ingredients are combines
5. Place mixture in a piping bag fitted with a 5 mm plain nozzle in 3-inch lengths.
6. Bake in oven for 10 minutes or until the outside of the biscuits are golden brown
7. Remove biscuits from the oven and cool on a wire rack.
8. Serve with the strawberry dessert.

Notes:

• We like to make this about the strawberry but if you like, you can add complementary fruits such as passion fruit or mango to the strawberry mix or to the yoghurt
• This recipe can also be made with raspberries, blackberries or blackcurrants.