TRU Recipe

A delight to the eye and palette. Individual sundae dishes layered with Cointreau-soaked strawberries, white chocolate cream and Trufree Custard Creams. A delicious dessert for summer bbq’s and parties.

Makes: 4	30 minutes

 
Ingredients

Crumble
100g 1 packet Trufree Custard Creams or Trufree All Butter Shortbread
2 Oranges, grated zest of

Filling
White Chocolate Cream
115g White chocolate
300ml Ready prepared custard
Strawberry Mix
225g Strawberries, hulled, washed and quartered
2 tablespoons Cointreau orange liqueur
4 tablespoons juice from orange above

Method
Simmer the strawberries (saving a few for decoration) for 2 minutes with the Cointreau and orange juice. Leave to cool.

Place white chocolate in a bowl over a pan of boiling water, stir occasionally until melted, add to the custard and stir with a fork, allow to cool for 30 minutes.

Prepare crumble. Crush custard creams by placing in a sturdy bag and bashing with a rolling pin or whiz with the metal blade in a food processor. Combine with ¾ of the orange zest. Set aside. 

To serve place a strawberry layer in the bottom of 4 individual stemmed glasses. Top with the custard and a biscuit layer. Repeat finishing with a biscuit layer. Top each with a strawberry and a sprinkle of orange zest, serve immediately.

• For preparing in advance make crumble mix and store in an airtight bag until required.
• Make white chocolate cream and chill until required. Chill strawberries in syrup and chill.
• Layer as above when ready to serve.




 

Download Strawberry Syllabubs Recipe