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.

HeraldScotland: Andrew MacKay Pastry Chef of the Year

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.

HeraldScotland:

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