This refreshing summer dessert combines fresh juicy fruits with a citrus cream and crisp, sugary pastry wafer. Sweet strawberries are the hero of Graham Hornigold's dish, served both fresh and as a cool, clear, strawberry soup that is balanced by the citrus tang of orange. All elements can be prepared in advance, so this makes a great dinner party recipe.
Graham Hornigold’s expert pastry skills have been refined in some of the best restaurants and hotels in London. As Executive Pastry Chef of Hakkasan Group, he brings a delicate, refreshing touch to their restaurants’ dessert menus.
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To make the strawberry soup, place the strawberries, sugar and orange zest in a large bowl and toss gently together. Cover the bowl with cling film and place over a pan of barely simmering water to form a bain marie, ensuring that the bowl does not touch the water
1kg strawberries, hulled
100g of icing sugar
1 orange, zest and juice
Allow to sit and steam very gently for 1 hour until the berries are soft and have released their juices
Line a sieve with muslin cloth and place over a clean bowl. Discard any berries left then let the liquid slowly strain through the cloth. Allow to cool
Juice the orange and strain through a fine sieve to ensure there are no bits. Mix into the strawberry soup and reserve in the fridge so it is nicely chilled before serving
To make the puff pastry crisps, dust a clean work surface with icing sugar and roll out the pastry. Dust with more icing sugar and continue rolling out until very thin, dusting every few rolls with more sugar – the pastry might have small holes, almost like a lattice
50g of puff pastry
icing sugar, for dusting
Preheat the oven to 140°C/gas mark 1. Line a baking tray with baking paper
Carefully transfer the thin pastry to the baking tray then cover with another piece of baking paper and another baking tray to keep it flat. Bake for 10–15 minutes until golden-brown and crisp
Allow the pastry to cool then break into individual pieces. Reserve until ready to serve
Lightly whip the whipping cream until soft and voluminous. Gently fold through the crème fraîche and icing sugar, followed by the orange zest and juice until smooth and fully combined. Reserve in the fridge if not serving immediately
300g of whipping cream
200g of crème fraîche
50g of icing sugar
1 orange, zest and juice
To serve, peel and segment the 2 whole oranges. Cut 1 strip of peel into very fine julienne and reserve for garnish. Place a frying pan over a medium heat and when hot, add the orange segments and allow to lightly char and caramelise for a few minutes
Divide the halved strawberries and orange segments between serving bowls and scatter over the reserved peel
400g of strawberries, hulled and halved
Add a scoop of the citrus cream and top with a puff pastry crisp. Pour some of the cold strawberry soup over and around the berries to finish. Garnish with edible flowers, if preferred
edible flowers, to garnish
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