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Strawberry and pea

Strawberry and pea

Strawberry and pea

PT1H30M

PT3H

Why not try?

1
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
2
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
3
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
4
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
5
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
6
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
7
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
8
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
  • pea shoots

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Ingredients

Metric

Imperial

Pea and mint purée

Strawberry juice

Strawberry foam

  • 0.25g of xanthan gum
  • 0.44g of Hy-foamer

Crème fraîche

Strawberry jelly

  • 1g of agar agar
  • 4.5g of gold gelatine

Black rice vinegar gel

  • 50g of black rice vinegar
  • 3g of ultratex

Strawberry sorbet

To serve

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