Preparation Time: 20 minutes | Serves: 4
Take 4 dessert glasses, ready to layer (normal drinking glasses will work just as well.)
Wash the strawberries and slice into quarters.
Crush 3/4 of the ginger biscuits using a pestle and mortar or rolling pin. Save a tablespoon of biscuit crumbs to sprinkle on top.
Add the rhucello to the crushed biscuits and mix and put to one side whilst you whip your cream.
In a large bowl whip the double cream into soft peaks. Add the icing sugar and mix again until combined.
You are now ready to layer your dessert glasses.
Starting with the biscuit and Rhucello mixture, followed by a layer of strawberries, custard, then a dessert spoon of cream. Repeat finishing with cream on the top.
Sprinkle a finishing touch of biscuit to the top and some small mint leaves.
Join us across Saturday 3rd and Sunday 4th October for a weekend filled with seasonal food, Yorkshire producers and makers, chef demonstrations, tastings, live music and plenty to discover around the farm.
Back-to-school evenings leave little time to cook. Here's how a West Yorkshire farm shop gets a properly made midweek dinner on the table in 30 minutes, with ingredients that do the hard work for you.
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