Simon Hulstone's remarkable strawberry and elderflower dessert recipe is sure to test out your store cupboard, as some of the ingredients may be slightly tricky to find. In terms of summer dessert recipes, though, it is a must-try; a strawberry and elderflower dish with a difference

Method
1.
Place the chopped strawberries into a bowl with the lemon juice, vanilla, sugar and water. Place the bowl over a bain-marie and leave for 20 minutes
Preparing vanilla pod
To prepare a vanilla pod, cut halfway through the bean lengthways. Open it up and scrape out the seeds, drawing the blade of the knife against the flat open surface of the bean
2.
Pass through a fine sieve, but do not push through the mx and allow as much of the clear liquid to drip through as possible. allow to cool and store in the fridge until needed
3.
To make the "pillow", soak 2 leaves of gelatine in cold water until soft. Heat up 200ml of the strawberry juice mixture, once hot melt the gelatine into the liquid. Pour into a mixing bowl and whisk, over ice, until the mixture starts to cool, set and expand. Continue to whisk until soft peaks form
4.
Pour the mixture into a piping bag and fill the semi-circle moulds. Smooth off the tops then place in the freezer until frozen
5.
For the elderflower crème, place the cream, milk, elderflower cordial, sugar, egg yolks and agar agar into a thermomix and bring up to 81°C
6.
Once it reaches 81°C, add the soaked silver leaf gelatine then pass through a sieve into a bowl. Pour into the lined moulds and set in fridge until needed
7.
Mix the lemon zest with the mascarpone cheese and sugar, spoon into a piping bag and store in the fridge until needed
8.
Mix the freeze-dried strawberry, yoghurt, raspberry and popping candy in a bowl to make a crumb
9.
Remove the strawberry "pillow" from the freezer. Using a melon baller, scoop out some of the middle, then fill the hole with the mascarpone mixture. Return to the fridge
10.
Pop the mascarpone-filled strawberry pillows out of the moulds and stick them together to make a ball, repeat to make 3 more. Roll each ball until evenly coated and set aside
11.
Cut the fresh strawberries into a 1/2cm dice and mix with a little of the remaining strawberry juice from step 1 and set aside
12.
Remove the elderflower cremes from the moulds and place in the centre of each bowl. Place the ball on top of the crème, then spoon around the diced strawberries and juice. Scatter with some sweet cicely and serve
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Strawberry and elderflower dessert recipe with a sweet white wine

Ingredients

Strawberry pillows

Elderflower crème

  • 375ml of cream
  • 110ml of milk
  • 180g of egg yolk
  • 2g of agar agar
  • 2 silver gelatine leaves
  • 40ml of elderflower cordial

Mascarpone

  • 150g of mascarpone
  • 1/2 lemon, zest only
  • 35g of sugar

Crumb

To serve

  • 50g of strawberries, hulled and chopped
  • 5g of sweet cicely

Equipment

  1. Piping bags
  2. Thermomix TM31

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Simon Hulstone pairs strawberry and elderflower to conjure up an exquisitely nouveau dessert, perfect for the summer months

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