Ingrients & Directions
1 pk All Butter Shortbread Thins
300 g Strawberries
283 ml Extra thick double cream
GARNISH
Raspberry Sauce
Double Cream
Icing Sugar
1 Wash and hull the strawberries. Cut each into 4 segments.
2 Sandwich the strawberries and whipped double cream between 3 All Butter
Shortbread Thins.
3 Dust with icing sugar and garnish with a strawberry segment.
4 Decorate each plate with a drizzle of Raspberry Sauce feathered with
cream.
SUGGESTED WINE Oudinot Champagne
Yields
4 servings