Need a new dessert idea? This Devonshire cream tea scone sushi is what you’ve been searching for. It’s just the trick to impress dinner guests, and it’s not quite as indulgent as a real cream tea – so it makes a great, eastern-inspired alternative if you’re cutting down calories.
Ingredients (makes 24)
250g Yutaka Sushi Rice
330ml water
1tbsp soft brown sugar
Pot of strawberry jam
150ml double cream, whipped
Icing sugar, to decorate
Method
Make up sushi rice as per the instructions on the pack. Leave to one side for 30 minutes and don’t remove the lid. Once cooled, add soft brown sugar to the rice and mix thoroughly.
Cover a large baking tray with baking parchment. Lightly grease a 4cm, round cutter. Place the cutter on the baking tray, press one tablespoon of cooked sushi rice inside the ring and level it. Gently push the flattened rice down and release the ring, to make a ‘rice scone’. Repeat this until all the rice has been used. Chill these in the fridge.
Once chilled, spread one ‘rice scone’ with a layer of jam and cream and top with a second rice scone. Repeat.
Gently sieve icing sugar over tops of the ‘scones’. Serve with fresh strawberries and a nice cup of tea.
Recipe courtesy of Yutaka
