1 hour 30 minutes, plus 3 hours macerating/freezing time
This beautiful and vibrant dessert from pastry chef Graham Hornigold incorporates two of the best British summer ingredients; strawberries and fresh peas. The refreshing taste of pea and mint is the perfect foil for the strawberries, which are made into a sorbet, jelly and foam. A creamy mousse and piquant vinegar gel elevate this dish to new culinary heights.
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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Begin by making the strawberry juice – this will be used to make the strawberry foam and jelly. Place the frozen strawberries and sugar in a bowl over a bain marie of gently simmering water and leave to macerate for 3 hours. After this time, strain through a fine sieve or muslin cloth into a jug and set aside until needed
50g of caster sugar
500g of strawberries, frozen
To make the sorbet, bring all of the ingredients except the purée to the boil. Leave to cool slightly, then mix in the purée. Freeze in Paco-jet containers or churn in an ice cream machine and reserve
400g of strawberry purée, preferably Capfruit
90g of water
20g of glucose
6g of Staboline 660
To make the pea and mint purée, heat the butter in a saucepan until it browns. Add the peas, cook until soft then add the mint and cook for 30 seconds. Transfer to a blender and blitz until smooth. Strain through a fine sieve and set aside to cool
4g of Stabiliser Stab 2000
250g of frozen peas, British
50g of butter
1 1/2 tbsp of mint, cut into chiffonade
To make the strawberry jelly, soften the gelatine in iced water. Bring 300g of the strawberry juice and the agar agar to the boil, then whisk in the gelatine. Pour into a container to create a 1cm deep layer and allow to set. When the jelly has set, cut into 1cm cubes and reserve
1g of agar agar
4.5g of gold gelatine
To make the black rice vinegar gel, mix the Ultratex into the vinegar until it thickens and reserve
50g of black rice vinegar
3g of ultratex
For the crème fraîche mousse, heat 25g of the single cream in the microwave with the gelatine until it dissolves. In a bowl, whisk the remaining cream to stiff peaks. Mix together the crème fraîche with the cream and gelatine mixture and stir in the mint. Gently fold in the whipped cream then transfer to a piping bag with a nozzle. Keep in the fridge until needed
125g of crème fraîche
125g of single cream
1g of gold gelatine
1/2 tsp mint, cut into chiffonade
For the strawberry foam place 125g of the remaining strawberry juice in a mixing bowl with the other ingredients. Whisk together until light and foaming
To plate, spoon a circle of pea purée on the plate and pipe several dots of the crème fraîche mousse alongside it. Arrange the fresh strawberries in a line between the dots of mousse and scatter over some of the jelly cubes. Pipe or spoon small dots of the vinegar gel around, and add a few spoonfuls of the strawberry foam. Garnish with the sugar snaps and pea shoots. Finally place a quenelle of strawberry sorbet on the plate
12 strawberries, halved or quartered depending on size
50g of sugar snap peas, sliced
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