Sweet, vibrant strawberries really are the hero of this elegant dessert from Matthew Tomkinson, with three delicious elements all on one plate; strawberry jelly, a refreshing strawberry sorbet and fresh berries. To stop a strawberry overload, there's a deliciously crunchy white chocolate crumble and a fragrant bergamot cream.
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Start by making the stock sugar syrup. You will need around 130ml for this recipe
To make the strawberry sorbet, mix the strawberries, 85ml of the stock syrup and the lemon together and churn in an ice cream machine until firm, then freeze until ready to use
400g of strawberries
To make the bergamot cream, bring the cream, sugar, lemon juice and zest to the boil in a saucepan, then add the gelatine and pass through a fine sieve. Stir in the bergamot and place in bowls to set in the fridge
85ml of double cream
50g of caster sugar
1 bronze gelatine leaf
bergamot essence to taste
To make the strawberry jelly, place 40ml of the stock sugar syrup and all the ingredients except the gelatine in a bowl and cover with cling film. Place over a pan of simmering water and cook gently for 1 hour. In a separate bowl, soak the gelatine
250g of strawberries
1 sprig of fresh thyme
10g of fructose sugar
2 gelatine leaves
Pass through a sieve and add the soaked and drained gelatine. Pour onto the set bergamot cream to form a thin layer and return to fridge to set
To make the crumble mix, melt the chocolate in a heatproof bowl over barely simmering water. Then stir together the feuilletine and melted chocolate, leave to set and break into crumbs
200g of feuilletine
200g of white chocolate
To serve, remove the bowls from the fridge and top with a scoop of strawberry sorbet, sprinkle over some of the crumble and decorate with some of the fresh fruits
400g of English strawberries
250g of English raspberries
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