This dessert is a real favourite and so easy to prepare. You’ll need to begin it a day ahead.
Ingredients
Yoghurt sorbet
Shortcake
Method
Main
1.For yoghurt sorbet, whisk syrup, yoghurt, lemon rind and juice and vanilla seeds in a jug to combine, then freeze in an ice-cream machine according to manufacturer’s instructions. Makes 400ml.
2.Combine all ingredients except strawberries and honeycomb in a saucepan, and simmer over medium-high heat until infused (3-5 minutes). Meanwhile, place strawberries in a large heatproof bowl, pour spiced wine over, cool, then refrigerate to marinate (4 hours-overnight).
3.Meanwhile, for shortcake, preheat oven to 130C. Combine flour, butter and icing sugar in a bowl, then rub with your fingertips until fine crumbs form. Add eggwhite and vanilla seeds, mixing gently to combine. Roll on an icing sugar-dusted piece of baking paper to 5mm thick, transfer on paper to an oven tray and bake until light golden (15-20 minutes). Cool on a wire rack and set aside.
4.Divide strawberries and a little marinating liquid among chilled serving glasses, top with sorbet, broken shortcake pieces and honeycomb, if using, and serve immediately.
To make sorbet syrup, combine 150gm caster sugar with 165ml water and 2 tsp glucose in a saucepan. Bring to the boil, stirring to dissolve sugar, then remove from heat. Sorbet syrup will keep indefinitely refrigerated in an airtight container.
Notes
