Andrew MacKay is the Head Pastry Chef at Trump Turnberry, a Luxury Collection Resort. He recently won Pastry Chef of the Year at the Scottish Food Awards 2018 and is considered to be one of the industry's brightest young talents.
We asked Andrew to come up with a summer dessert recipe inspired by an ingredient produced in Ayrshire. Andrew’s choice was organic strawberries grown at Dowhill Farm in Girvan, just a 10 minute drive from Turnberry. The outcome was nothing short of an award-winning desert; sumptuous shortcake with beautifully balanced flavours of white chocolate and strawberry.
Follow the recipe below for a show-stopping dish to wow guests at a gathering this summer.
Dowhill Strawberry Shortcake Recipe
Ivoire Valrhona Chocolate Creameux, Compressed Strawberries & Strawberry Sorbet
Serves 8
Ivoire Valrhona Chocolate Creameux
Ingredients
180g Double Cream
140g Whole Milk
20g Castor Sugar
80g Free Range Egg Yolks
260g Ivoire Valrhona Chocolate
3g Gelatine Bloomed
Method
Boil the cream & milk in a heavy set pan
Place the sugar & egg yolks into a large bowl & pour over the heated milk & cream.
Return the mixture to the pan & whilst mixing with a spatula slowly cook the liquid until it coats the back of the spatula & remove from the heat.
Squeeze all of the water out of the gelatine & mix through the warm custard mix.
Place the chocolate into a large bowl & pour over the hot custard & aerate the mixture with a stick blender until the mixture resembles a mousse.
Set in desired mould for later use.
Dowhill Strawberry Mousse
Ingredients
80g Dowhill Strawberry Purée
40g Castor Sugar
3g Gelatine Bloomed
200g Semi Whipped Double Cream
Method
Heat the strawberry purée & castor sugar until the sugar has dissolved, add the gelatine to the pan & mix well, allow to cool at room temperature.
Fold through the cream with the puree, set in the fridge for later use.
Dowhill Strawberry Sorbet
Ingredients
100g Dowhill Strawberry Purée
110g Sugar syrup
Half Lime juice
1g Gelatine Bloomed
Method
Mix all of the ingredients together & place into an ice-cream machine & churn until set.
Remove from the machine & store in the freezer in an airtight container for later use.
To serve
Compressed Dowhill Strawberry
Lemon balm cress
Dowhill Strawberry Mousse
Dowhill Strawberry Sorbet
Ivoire Valrhona Chocolate Creameux
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article