This tempting dessert from Matt Worswick combines different preparations of strawberry with luxurious vanilla for a really stunning dish. It may be a lot of work but the results will wow guests at a dinner party, a perfect summer dessert.
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To make the strawberry powder, dry the strawberries in a dehydrator for 6 hours until absolutely dry. Blitz in a blender to a powder
200g of strawberries, hulled
For the strawberry tuile, Mix the purée with the water, pass through a fine sieve, then add the rest of the ingredients, mix well and spread on silicone mat. Cook at 80˚C for 1 ½ hours until dry
100ml of Boiron strawberry purée
200ml of water
2g of ultratex
30g of sugar
To make the parfait, heat the sugar and water in a small saucepan . While the sugar is cooking begin to whisk the egg yolks on a mixer, when the sugar reaches 121°C pour the sugar onto the yolks and continue to whisk until the mixture is room temperature
190g of caster sugar
5 egg yolks
250ml of double cream
4 vanilla pods, seeds scraped
Gently whip the double cream with the vanilla then fold into the egg and sugar. Leave to cool in the fridge. Once cold roll the parfait mix in clingfilm to form cylinders about 3cm in size. Transfer to the freezer
For the strawberry gel, warm the strawberry purée, add the mint then infuse for 1 hour. Pass through a sieve into a clean pan then add the agar and heat to 72°C. Pour onto a tray and set in the fridge. Once set blitz in a blender and pass through a fine sieve
500ml of Boiron strawberry purée
2 sprigs of mint
5g of agar agar
Preheat the oven to 180°C/gas mark 4. To make the crumble, mix all the ingredients together on a mixer until combined, do not overwork the mix. Transfer onto a baking tray and cook for 15–20 minutes until golden brown. Leave to cool then break the crumble up into small pieces
50g of butter
50g of flour
50g of ground almonds
50g of caster sugar
50g of Demerara sugar
For the strawberry sorbet mix all ingredients together and blend on a hand blender. Churn in an ice cream machine and keep in the freezer until needed
350ml of stock syrup
150ml of Boiron strawberry purée
1/2 lemon, juiced
For the strawberry jelly, heat the strawberry purée, add the agar and heat to 72°C. Whisk in the gelatine and pour onto an acetate sheet to a thickness of 2–3mm then chill in the fridge. Wrap around the vanilla parfait once chilled
300ml of Boiron strawberry purée
2g of agar agar
2 gelatine leaves
To plate, scatter the crumble around the plate and pipe dots of the strawberry gel. Arrange 3 strawberries per place and one piece of the parfait. Add pieces of the tuile and a few leaves of mint cress. Sprinkle over the strawberry powder and finish with a quenelle of the sorbet
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