Name: Fig leaf milk veil
Total time: 2 h 20 min
Ingredients: 2kg whole milk; 200g of caster sugar; 20g of fig leaves; 1 dash of fig leaf olive oil; 1 pinch of xanthan gum; 1.2l water; 100g of caster sugar; 4 lemongrass sticks, bruised and chopped; 1 vanilla pod, split and seeds scraped; 30g of lemon juice; 1kg strawberry purée, Ollie uses Boiron brand Mara des Bois purée; 395g of whipping cream; 80g of mascarpone; 40g of caster sugar; 10g of gelatine leaves, soaked in cold water for 10 minutes; 1/2 vanilla pod, split and seeds scraped; 150g of whipping cream; 37g of whole milk; 117g of liquid glucose; 75g of caster sugar; 53g of unsalted butter, cold and diced; 0.75g of fine salt, (1 very small pinch); 1 vanilla pod, split and seeds scraped; 1 handful of strawberries, finely sliced; 16 sheets of filo pastry, trimmed into neat rectangles; cold-pressed rapeseed oil, for brushing; 1 handful of edible flowers, such as marigolds and pansies; basil leaves; fennel fronds

Fig leaf milk veil

by Ollie Dabbous

Ingredients

Speciality Ingredients

Beverages

1.2l water

Fruit & Vegetables

30g of lemon juice
1 handful of strawberries, finely sliced
fennel fronds

Delicatessen

1kg strawberry purée, Ollie uses Boiron brand Mara des Bois purée

Cheese

80g of mascarpone

Spices & Dried Herbs

0.75g of fine salt, (1 very small pinch)

Oils & Vinegars

cold-pressed rapeseed oil, for brushing

Salad & Fresh Herbs

basil leaves