Welcome to the Kents Hill School Let's Get Cooking pages. If you are a pupil of Kents Hill School and would like to tell us about your cooking experiences at home or school or if you have a recipe you would like to share then please get in touch.

Contact us

  • kentshillfriends@googlemail.co.uk
Our Baked Potato Poll

Wednesday 9 June 2010

Knickerbocker World Cup Glory

The start of the second half of the summer term so the arrival of 6 new faces at Let's Get Cooking club and with the World Cup about to start the theme of this block of cooking club is football and England support.

Today the recipe was a knickerbocker glory but with a World Cup twist. The Knickerbocker World Cup Glory is based around the England flag with the ingredients being red and white. Our celebrity chef was Madison and here she shows us how to make it.

Knickerbocker World Cup Glory
For the jelly:
1 tin of strawberries in juice
1 sachet of gelatine

For the sauce:
200g strawberries
125ml apple juice
80g icing sugar

For the Glory:
50ml whipping cream
50ml Greek yoghurt
100g strawberries
70g raspberries
Glace cherries

The jelly was made in advance to be set and ready to use. To make, open the tin of strawberries and pour the contents into a pan. Bring to the boil and simmer gently for 2-3 minutes. In the meantime, put 2 tablespoons of water into a small pan and sprinkle the gelatine over then set aside. Drain the strawberries over a bowl then push through a sieve into the bowl. Gently heat the gelatine until melted then pour into the strawberry liquid. Leave to cool for a while then pour into a rectangular container and refrigerate for at least 2 hours until set.

To make the strawberry sauce:

1. Weigh out 200g of fresh strawberries, remove the stalks and chop each in half.
2. Measure out the apple juice.

3. Place the strawberries in a blender with the apple juice and blend until smooth.

4. Pour the puree through a sieve to remove the seeds.


5. Add the icing sugar and mix thoroughly until dissolved.

To make the Glories:

6. Place the cream into a small bowl and whisk until it forms soft peaks.


7. Gently fold in the Greek yoghurt.



8. Chop the remaining strawberries into quarters.


9. Finally cut the jelly into small cubes.

10. Now assemble the kickerbocker glory by layering together the remaining strawberries and raspberries with the jelly, cream and strawberry sauce in England plastic tumblers. Finish with a cherry on top and a mini England flag.

So before the football gets underway, what was today's result? 6 all - 6 fantastic looking desserts and 6 happy children.


Time to eat and for the first time this afternoon this enthusiastic bunch fall silent!

No comments:

Post a Comment