This lovely bright red coulis captures the taste of British summer desserts in sauce form. An indulgent sweet treat perfect for sharing. Place all ingredients in a large frying pan. Pass through a fine sieve for an extra smooth finish, Wimbledon: serving up more than just aces, Join our Great British Chefs Cookbook Club. Remove. It freezes well too, so is a good thing to make if you have an allotment glut of strawberries. Surprisingly quick to make, this is a great little recipe to have in your repertoire. Drizzle over a summery pavlova, give ice cream a fruity boost or use it as a garnish for a slice of cake or tart. Sprinkle with almonds. With motor operating, add sugar, 1 tblsps at a time, beating between each addition, until dissolved. Serve with warm sauce. Remove. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction. Transfer to a heatproof jug. The Kitchen with Great British Chefs is where you’ll find all the recipes from our own team of expert chefs. Stir over a low heat until sugar is dissolved. Continue to beat for 3 minutes, or until smooth and glossy. Just before serving, transfer pavlova to a large plate. Boil for 12-15 minutes, until the liquid becomes a thick syrup. Trace a 20cm x 30cm rectangle onto a sheet of baking paper. Pavlova may be the dessert of the summer in Australia, but turn it into a winter winner with this recipe, 2 x 250g punnets fresh strawberries, hulled. A simple strawberry coulis is a very useful thing! Place the heat to medium-high and allow the berries to break up into the water. Remove. Repeat with remaining shells. Place all ingredients in a large frying pan. In a small saucepan, add your frozen strawberries and water. Place trace-side down, on a greased, large oven tray. Meanwhile, make sauce. Beat in cornflour, vinegar and vanilla. Cool completely on tray. Cool pavlova in oven with door ajar for 2 hours. Beat egg whites in large bowl of an electric mixer until soft peaks form. Bring to boil. Just before serving, transfer pavlova … Combine the cream, powdered sugar and vanilla in a bowl and beat with an electric mixer until stiff peaks form. Spoon into rectangle on prepared tray. For the sauce, place the sugar and water into a pan over a medium heat and bring to the boil. Top with cream. Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. Meanwhile, make sauce. Gently spread to edges. Fold through Eton mess, drizzle over ice cream or simply drizzle over fresh strawberries and cream for an extra kick of fruity flavour. Remove from the … Stir over a low heat until sugar is dissolved. Cook in a very slow oven (120C) for about 1 hour, or until dry and crisp. Strawberry Sauce Directions: While the Pavlova is cooling, you can now make your sauce. To assemble, place a pavlova shell on a plate and top with a spoonful of strawberry sauce, a dollop of whipped cream and a scattering of fresh berries. Place in a pan with the icing sugar and lemon juice and simmer down until the strawberries have completely collapsed – about 5–10 minutes, Blend the strawberries into a smooth sauce using a hand blender or blender. Boil for about 7 to 10 minutes, or until slightly thickened. Combine the whipping cream and vanilla extract in a bowl of mixer, then whip until soft peaks form. Bring to boil. Boil for about 7 to 10 minutes, or until slightly thickened. Transfer to a heatproof jug. Turn off oven.