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.
When ingredients are in season, they need less doing to them. Flavours are fuller. Cooking becomes more straightforward. A good cut of meat, fresh vegetables harvested at the right time and ingredients that have not travelled unnecessarily far bring enough to the plate.
Each week, Reward Card customers spending £30 or more in The Farm Shop will receive a complimentary seasonal treat, a little something extra to enjoy alongside your usual shop.
Sometimes it’s simply about choosing something that feels considered. Good food, properly prepared, and a bit of time spent together.
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