This intricate dessert from Colin McGurran includes a sorbet, panna cotta, tuile and gel, all infused with the flavours of coconut and strawberry. Have a look through our strawberry recipes for more dishes using this summer berry.
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For the panna cotta, place the coconut purée, coconut milk and sugar in a pan and bring to the boil, continue to heat until the sugar dissolves. Remove from the heat and allow to cool a little before adding the soaked gelatine, then leave to cool to room temperature
1000g of coconut purée
500ml of coconut milk
200g of caster sugar
6 gelatine leaves, soaked in cold water
Meanwhile cut 8 x 12cm acetate squares. Roll the acetate sheets into cylinders, and secure with sticky tape on the outside. Cling film the bottom of the cylinders so that no liquid can seep out
Place the cylinders upright using egg trays to support them and carefully pour the panna cotta mixture into the tubes. Place in the freezer to set until solid
For the strawberry gel, make a puree by simply blending the strawberries until smooth and passing through a fine strainer. Combine the purée, water and agar agar in a pan and bring to the boil. Allow to cool slightly before adding the soaked gelatine. Keep at room temperature until ready to serve
200ml of water
1g of agar agar
3 gelatine leaves, soaked in cold water
500g of strawberries, washed and hulled
For the strawberry sorbet, make a purée following the same method as for the gel. Bring the water and sugar to the boil and heat to 120°C, then pour onto the strawberry purée in a bowl
150ml of water
150g of sugar
500g of strawberries
Combine well before transferring to an ice cream maker. Once set soft, transfer to a Pacojet container and freeze until ready to serve. If you do not have a Pacojet, it is fine to set the sorbet in the freezer instead
Combine the isomalt, glucose and black pepper in a pan and bring to 160˚C. Pour the hot mix onto greaseproof paper or a silicone mat and allow to set
2g of ground black pepper
100g of Isomalt sugar
100g of glucose
Once set, break up with you hands, place into a blender and blitz into a fine dust. Using a fine sieve, dust the mix onto a silicone mat in a fine layer
Place in a preheated oven set to 120˚C/gas mark 1/2 with no fan for about 30 seconds, or until mix has a glass-like texture. Remove from oven and leave to cool. Once set snap into small shards
Remove the panna cotta from the freezer and remove the acetate. Push a toothpick into the bottom of the frozen panna cotta and then, carefully but quickly, dip this into the strawberry gel mix to create a smooth even layer. Once the first gel coating has set, repeat the process
Place the cylinders onto a chopping board and cut diagonally across the panna cotta into slices around 6cm long. Arrange them onto plates along with some crushed biscuit
1 plain biscuit, crushed
Pacojet the sorbet and quenelle sorbet onto the biscuits. Garnish with the mint, sliced strawberry and shaved coconut
100g of coconut, freshly grated, shaved
16 fresh mint leaves
100g of strawberries, hulled and quarted
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