Russell Armstrong

Queensland strawberries in a champagne sabayon over a crisp hazelnut shortbread

Ingredients

800g strawberries, washed and hulled
500ml strawberry coulis
2 yolks
2 eggs
50g castor sugar
2 gelatine leaves
700ml double cream
100ml champagne
225g wholemeal or plain flour
115g ground hazelnuts
115g brown sugar
1 teaspoons ground cinnamon
170g soft butter

Method

To make the sabayon, mix the eggs and yolks together with the sugar in a bowl over a bain marie or in a double boiler.

Whisk over gentle heat until warm then let cool.

Add the melted gelatine to the egg mixture and mix in well.

Whip the cream to firm peaks, whisk in the champagne, then mix with the egg mixture. Chill for 30 minutes.

For the shortbread, weigh out the dry ingredients into a large bowl.

Rub in cool, soft butter. Do not overwork.

Roll into greaseproof 10cm diameter cylinders and refrigerate.

Slice and cook at 325 F for 30 minutes.

Place a disc of hazelnut shortbread in the centre of the plate.

Arrange the strawberries on the biscuit and spoon over generous amounts of the sabayon. Place another disc of shortbread on top and more strawberries.

Spoon coulis around the plate, add mint if desired and dust with icing sugar.