In the center of Ireland on 600 splendid estate acres is Ballyfin, acknowledged as the most lavish Regency mansion in Ireland. Rich in turbulent Irish history, the site dates back to ancient times before becoming the ancestral home of the O’Mores, Crosbys, Poles, Wellesley-Poles family of the Duke of Wellington, the Cootes and this classic dessert recipe.
The house, itself, designed by the renowned Irish architects Sir Richard and William Morrison, was built in the 1820s for Sir Charles Coote, whose family enjoyed the house for exactly one hundred years. With the arrival of Irish Independence, the Coote family sold the estate to the Patrician Brothers who, for much of the 20th century, ran a school at Ballyfin. Afterward, it fell into years of disrepair, which inspired the Irish Georgian Society to organize a fund-raising campaign. Still, the future of one of Ireland’s finest houses was uncertain until Ballyfin was acquired by its current owners who began a complete restoration spanning nine years.
The 5-star luxury hotel reopened its doors in May 2011 and today showcases some of Ireland’s finest architecture, furnishings, art and antique collections. Its 15 magnificent staterooms and suites are individually named and decorated with posh furnishings representing Irish the best of Irish tradition. Indoor activities include a spa, gym, and indoor pool while an endless array of outdoor pursuits include boating and fishing on the lake, clay pigeon shooting, falconry, tennis, archery, golf, and pony-drawn carriage rides.
Dining venues range from the grandeur of the State Dining Room or intimacy of the Van Der Hagen Dining Room to more casual locales such as the Library, Bar or Conservatory and private dining in the Porcelain Room lined with ‘Flora Danica’ china, or the dramatic Wine Cellar. Visitors are welcome. Contact www.ballyfin.com | Tel: +353 (0)5787 55866. Meanwhile, try this delectable dessert.
Preparation: 1 hour | Serves: 8
Ingredients:
For the Strawberry Mix:
1–3/4 lbs ripe strawberries
1 cup caster sugar *
4 tbsp strawberry water**
1-2/3 tbsp olive oil
1/4 tsp fresh lemon juice
pinch sea salt
1 tsp freshly ground black pepper
2 sprigs fresh mint cut into long thin strips
2 leaves fresh basil cut into long thin strips
For the Crumble:
1-1/4 cup high gluten flour cup
1/2 cup caster sugar
3 tbsp brown sugar 3-1/2 oz unsalted butter, room temperature
Method:
- Slice the strawberries in half from top to bottom. Mix together all the other ingredients for the strawberry mix, then add the strawberries and let them marinate for 8-10 minutes.
- While the strawberries are marinating, mix all the ingredients for the crumble together in a food processor to form a dough. Place in the fridge until firm.
- Rub the cooled dough together with your hands until it flakes and crumbles start to form – if necessary put in a mixer to break it up. Once it has achieved crumble consistency, place it on a baking tray lined with silicone paper and bake in the oven at 375F/190C for eight to ten minutes until golden brown.
- While the crumble is still hot, cut out sections of 8cm in diameter with a cookie cutter. Let the discs cool before lifting.
- To assemble the dish, place the ring cutter on a plate. Place the marinated strawberries into the mold and gently lift the mold. Place the crumble disk on top.
- To finish add a scoop of good quality vanilla ice cream or strawberry sorbet on top of the crumble before serving.
* Caster Sugar is a British term for very fine granulated sugar. Because the crystals are so minute, they dissolve very quickly and are particularly useful in meringues, custards, and mousses, baking and sweetening cold drinks and cocktails. It may not be easy to find but it is very easy to make. Ingredients: granulated sugar — a little more than the recipe calls for. Method: Place the sugar in a food processor or blender and pulse 1-2 minutes until it reaches a super-fine, but not too powdery. Be sure to cover the top with a cloth or lid to keep the dust in the processor. Allow the sugar to settle for a few minutes. Then, use in place of the castor sugar called for in your recipe.
** Strawberry Water is made by mashing a large handful of strawberries and straining through a sieve.
