Special Strawberry Dessert Platter

Check out this beautiful dessert platter, recently created by Chef Wayne Bestwick who works for our myLakeland partner, Dineindulge, just for you. Macarons, Choux Buns and Strawberry Cheesecake. Who says you can’t have it all!

Italian Meringue (for Choux Buns)

Ingredients

• 120ml Egg whites from about 4 medium eggs
• 160g Granulated Sugar

Method

1. Tip the second batch of egg whites into a spotlessly clean mixing bowl and have the whisk attachment at the ready. Place 50ml water and the granulated sugar into a small saucepan on medium heat. Bring to a boil and cook until the syrup reaches 110C, using a sugar thermometer, at which time start to beat the egg whites on high speed.
2. Once the syrup is at 118C pour it slowly down the side of the mixer bowl, avoiding the moving whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture – the bowl should no longer be hot to the touch, but still warm. Add the colouring and whisk to combine.
3. Fill piping bags with the mixture, place into the fridge until needed.

Lime Curd (for 12 macarons and 12 choux buns)

Ingredients

• 10 Egg Yolks
• 4 Eggs
• 280g Caster Sugar
• 4 Limes, juiced and zested
• 500g Unsalted Butter

Method

1. Cream the eggs with the sugar.
2. Melt the butter and add to the sugar and egg mix, along with the lime juice and zest
3. Whisk on a low heat or in a bain marie until the mixture thickens. Simmer for 2-3 minutes.
4. Chill until needed in piping bags

Macarons x12

Ingredients

• 170g Icing Sugar
• 160g Ground Almonds
• 120ml Egg whites from about 4 medium eggs, separated into 2 equal batches
• 160g Granulated Sugar
• 1⁄2 tsp Red Food Colouring

Method

1. Place the icing sugar and ground almonds in the stand mixer and mix until fully combined. Sieve this mixture into a large bowl, discarding any particles that stay in the sieve. Add the first batch of egg whites to the almond mixture, mix to form a thick paste and set aside.
2. Tip the second batch of egg whites into a spotlessly clean mixing bowl and have the whisk attachment at the ready. Place 50ml water and the granulated sugar into a small saucepan on medium heat. Bring to a boil and cook until the syrup reaches 110C, using a sugar thermometer, at which time start to beat the egg whites on high speed. Once the syrup is at 118C pour it slowly down the side of the mixer bowl, avoiding the moving whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture – the bowl should no longer be hot to the touch, but still warm. Add the colouring and whisk to combine.
3. Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter – it should fall in a thick ribbons from the spatula. The ribbons should also fade back into the batter within about 30 secs – if it doesn’t, fold a few more times.
4. Heat oven to 170C/150C fan/gas 3-4. Line three baking sheets with baking parchment. Transfer the batter to a piping bag fitted with a large round nozzle. Hold the bag vertically to the tray, with the nozzle about 1cm from it. Pipe rounds about 2.5cm in diameter onto the prepared baking sheets. Leave to rest for 30 mins, or until the macarons have developed a skin.

5. Bake the macarons for 14 mins (this needs to be precise, so you could test a macaron first). Immediately slide the parchment onto the work surface and cool for a few minutes before gently peeling the macarons off the paper.
6. Fill macarons with lime curd, and keep in the fridge for at least a couple of hours, ideally overnight, before serving.

Choux Buns x12

Ingredients

• 25g butter
• 37g plain flour
• 75g water
• 1 egg 20g caster sugar

Method

1. Heat the oven to 180’C.
2. Put the butter, water and sugar in a pan and bring to the boil.
3. Remove from the heat and beat in the flour.
4. Return to a low heat and cook the flour out.
5. Leave to cool for 5 minutes, then beat in the egg.
6. Pipe into small circles on a baking tray lined with parchment paper, approx. 1inch diameter
7. Bake at 180’C for 18 – 20 minutes, until crispy and easy to remove from the parchment. 
8. To serve, cut a small hole in each choux bun and fill with the curd (as used for the macarons). Pipe the meringue (recipe below) over the buns, transfer to a plate and grate over a little extra lime zest.

Strawberry Cheesecake

Ingredients

For the base:

• 65g butter
• 65g honey
• 90g regular or jumbo rolled oats
• 90g digestive biscuits

Method

1. For the base crumb or place the oats and biscuits in a food blender. Melt the butter and honey and mix all of the ingredients together.
2. Spread the mixture into a tin so that it sits when compressed 5 – 7 mm deep.
3. Place in the fridge to set.

For the cheesecake layer:

• 1 sheet of gelatine
• 50ml Strawberry Coulis / Puree
• 85g cream cheese
• 55g icing sugar
• 75ml  double cream
• 1 vanilla pod
• 1 Lime zest

Method

1. Soak the gelatine leaf in cold water for 5 minutes.
2. Heat half of the cream up and once simmering bring off the heat and add the gelatine. Mix and let it cool to room temperature.
3. Whip the sugar, cream cheese, vanilla seeds and the puree, add the gelatine mix and whisk again, add the rest of the cream and whip until a firm peak consistency.
4. Pipe on top of the cheesecake base.

For the Jelly Topping:

• 250ml Litre of strawberry puree / blended frozen (defrosted) strawberries
• 70ml of water
• 70g of sugar
• 4 bronze gelatine leaves
• 1 lime juiced.

Method:

1. Soak the gelatine leaf in cold water for 5 minutes. Heat the puree, water, sugar to the boil. Simmer for a minute then add the drained soaked leaf. Once dissolved let it cool to room temperature.
2. Pour on strawberry topping and set over night or 6 hours.
3. Once set and ready to serve, slice into desired portions.