Behind The Blue Door

Afternoon Tea | May 24, 2016 |

Strawberry pickings:

the finest berry recipes for afternoon tea

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Whether you’re growing your own (easy – just give them the sunniest spot, prune regularly and never over-water), hand-picking at a local farm or sourcing the juiciest from your nearest market, nothing says English summer like strawberries.

And nothing says English tableware like Wedgwood’s best-selling Wild Strawberry range. We’ve picked three of our favourite recipes to complement our favourite summer range.

 

Strawberry and Almond Crumble by Lucy Loves

Strawberrycrumble

Image source: Lucy Loves

Strawberries are synonymous with Wimbledon – as are those distinctly English downpours. This is the pud for those days.

When London-based blogger Lucy first came across this Nigella recipe, she balked at the idea of warm strawberries but her version has been a surprise hit with all who’ve tried it.

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Serve in: The Wild Strawberry fruit saucer was made with strawberries and cream in mind but why not curl up in your favourite armchair with a bowl of oven-warm crumble?

 

Strawberry and basil scones by Moral Fibres

Strawberryscones

Image source: Moral Fibres

We know what you’re thinking. You’ve seen every scone going, right? But then along comes a game changer – and this might just be it.

Green lifestyle blog Moral Fibres is created by Wendy Graham – an Edinburgh-based mother of two who’s using her background in sustainability to inspire others to make economical and ethical choices.

Her recipe for these simple but delicious scones is an easy win and she also includes instructions for strawberry butter which lends a sweet twist.

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Serve with: Scones without tea? Unheard of. Serve yours with a delicate brew from the Wild Strawberry centrepiece teapot.

For more fresh afternoon tea inspiration, discover the pastel-pretty recipes we’ve put together to complement the Butterfly Bloom range.

 

Strawberry and peppercorn truffles by Paul A Young

StrawberryPaulAYoungtruffles

Image source: Anders Schonnemann

For this seasonal treat, our favourite chocolatier Paul A Young recommends fraises du bois or Scottish wild strawberries but regular shop-bought ones will do. White chocolate forms the ganache base with crushed pink peppercorns for a tangy finish. Serve with champagne or sparkling wine on a warm summer evening.

For the ganache:

  • 200g wild strawberries
  • 75g golden caster sugar
  • 200g double cream
  • 10g pink peppercorns, well crushed
  • 450g white chocolate, broken into pieces
  • Cornflour or icing sugar, for rolling

For coating:

  • 300g white chocolate
  • 10g pink peppercorns, well crushed
  1. Wash the strawberries well, then place in a saucepan with the sugar and cook until puréed; you want the mixture to reduce by half to concentrate the flavour. Pass through a sieve to remove any lumps and fibres, then return to the heat with the cream and peppercorns and simmer for 2 minutes. Pour on to the white chocolate in a bowl and blend well until smooth.
  2. Place in a container to cool, then refrigerate for at least 2 hours.
  3. To roll the truffles: dust your hands with cornflour or icing sugar, take even teaspoonfuls of the ganache and rapidly roll into spheres. Place the truffles onto parchment paper and put in the fridge to set.
  4. To coat your truffles: temper the chocolate, then dip the truffles into it, carefully coating them using your hands. Sprinkle with the crushed peppercorns immediately so that they stick to the chocolate. Place on baking parchment for 10 minutes to set.

Adventures with Chocolate: 80 Sensational Recipes by Paul A. Young is published by Kyle Books, priced £14.99.

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Serve on: Pile onto the Wild Strawberry two-tier cake stand (the scones can take the lower tier) to elevate your tea time treat.

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