Ingredients
Method
- Place one punnet of the strawberries in a liquidizer or food processor and blend until you have a smooth puree.
- Pour the puree into a small saucepan and over a medium heat bring to a boil. Lower to a simmer, then reduce until thick, stirring constantly (approximately 7-8 minutes). It should cook down to roughly 2 tbsp of puree. Set aside to cool.
- In a large bowl, whisk the cream until soft peaks. Fold in the puree until you have an even pink colour. Set aside until ready to use.
- Place your mud cake on a chopping board, using a serrated knife make 2 cuts that create a point, leaving you with 2 small semi-circles.
- Having the point, pointing towards you, position the 2 semi circles on the rounded top of the cake (use a little strawberry cream to hold them into place).
- Using a spatula, frost the top of the cake with the rest of the cream and decorate with more fresh strawberries on top.
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Love the Recipes you send Love IGA and Cornetts to shop for our groceries thanks a lot