P49: STRAWBERRY LIMEADE PIE P50: H2O TRUFFLES P51: EDIBLE COOKIE DOUGH P51: OLIEBOLLEN P52: PIOT BUNS
Strawberry limeade pie
SERVES 10-14
For the ginger biscuit crust
700g ginger biscuits
400g unsalted butter, cubed
5g sea salt
For the lime posset
800g double cream
200g caster sugar
80g light brown sugar
Grated zest and juice of 5 limes
For the strawberry jam
600g fresh strawberries
350g granulated sugar
Juice of 1 lemon
1tbsp liquid pectin (buy online)
1 To make the ginger biscuit crust, turn your ginger biscuits into a fine crumb using a food processor or blender (or a bag and a rolling pin). Once your biscuits are pulverised, add them to a mixing bowl.
Microwave the butter in a microwave-safe container until fully melted. Add it to the bowl of biscuit crumbs and mix together thoroughly using your hands, making sure that there are no dry patches. If the mix feels a little dry, melt another 50g of butter and add a tablespoon at a time until you reach the desired consistency. You’re looking for wet sand. Press the ginger biscuit crust into a 30cm pie tin, lining
