Ingredients

Serves 4

For Strawberry Soup:

This refreshing slightly alternative pudding is so easy to prepare.We use Sessay strawberries from Spilman’s farm near Thirsk

600 g of Sessay strawberries, washed, hulled and pureed
250 ml of water
250 ml caster sugar
150 ml local natural yoghurt (we use yoghurt from Whixley near York)
A few mint leaves for garnishing


For Strawberry Shortcake &  Chantilly Ice Cream:

Shortbread:
250 g plain flour
250 g unsalted butter
125 g cornflour
125 g sugar

Chantilly Ice Cream:
1 pint double cream
seeds scraped out from 1 large vanilla pod
100 g caster sugar


For Strawberry, Gooseberry & Elderflower Syllabub:

80 g fresh gooseberries
40 g strawberries
50 ml gooseberry and elderflower jam (We use a Yorkshire company called Rosebud preserves)
½ pint double cream, softly whipped
200 ml sweet white wine
80 g plus 80 g caster sugar
Zest of one lemon
1 vanilla pod

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Method

For Strawberry Soup:

1. Put 250 ml of water and 250 ml caster sugar in a pan and boil until all the sugar has dissolved. 
2. Pour over the strawberries immediately.
3. Blend together with the yoghurt using a small stick blender and pass through a sieve.
4. Serve chilled with a mint leaf to garnish.


For Short bread:

1. Sieve the plain flour.  Add the remainder of the dry ingredients and then add the butter. 
2. Mix together until it forms a paste, do not overmi.
3. Roll out on a dusted floured work surface and cut out into discs.
4. You will need 3 discs for each dessert.
5. Chill for 10 minutes then bake at 170°C for approximately 10 minutes until cooked

For Chantilly Cream:

1. Whip the cream, caster sugar and vanilla in a bowl until stiff and then place the mixture in a piping bag.

To assemble:

1. Place a blob of cream in the centre of each plate and place a disc of shortbread on top.
2. Swirl the Chantilly cream over the disc and then placed the sliced strawberries on the top and repeat this process for the next layer.
3. Finally place a disc of shortbread on the top with a final swirl of cream and half a strawberry and a sprig of mint to garnish.
4. Serve with vanilla ice cream.

For Strawberry, Gooseberry  &  Elderflower Syllabub:

1. Place the fruit in a small pan with 80g caster sugar and cook until stewed and soft.
2. Place most of this in the base of four martini glasses and allow to cool, reserve a little to put in the syllabub.

For Syllabub:

1. Add 200 ml white wine to the other 80 g caster sugar, split the vanilla pod and add the seeds (if the vanilla pod is large only use ½ and put the rest in a jar of sugar to make vanilla sugar).
2. Add the gooseberry and elderflower jam, double cream, lemon zest and the remainder of the fresh gooseberry mix.  Whisk this until stiff and pipe into the glasses.
3. Set in the fridge for ½ hour and serve with some shortbread biscuits or cookies.