340g strawberries
115g butter
3 and half cups icing sugar
half a teaspoon fresh lemon juice
In a small saucepan, heat the strawberries over medium heat,
stirring frequently until they are broken down into a sauce.
Pass the sauce through a fine-mesh sieve to remove the
seeds, then pour the strawberry sauce back into the
saucepan. Simmer until the sauce reduces to about 1/4 cup. It
will be a very rich and concentrated sauce. Set aside to cool.
In a bowl, with an electric mixer cream the butter on medium
high speed for 2 minutes, until lighter in colour and fluffy. Add
two cups of sugar, the cooled strawberry sauce, and lemon
juice. Continue mixing until smooth. Add remaining 1.5 cups of
sugar and mix until smooth.
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