Place the strawberries and 570ml of sugar syrup into a saucepan and bring to a gentle simmer. Continue to cook for 10 minutes or until the strawberries are soft. Remove from the heat and set aside
Meanwhile, place the gelatine leaves into cold water to soften
7 gelatine leaves
6
While still warm, strain the strawberries through a fine strainer and reserve the liquid in a bowl. Discard the fruit, or reserve to add to the finished dessert
7
Remove the softened gelatine leaves from the water, squeezing out any excess water, then stir into the warm strawberry juice
8
Pour into jelly moulds or individual ramekins and leave to set in the fridge overnight
9
For the ice cream, add the cream and milk to a pan and scrape in the seeds from the vanilla pods. Add the pods. Bring to a gentle simmer, remove from the heat and then set aside to infuse for 30 minutes
150ml of single cream
150ml of milk
150ml of milk
1 vanilla pod, split lengthways
150ml of double cream
10
In a large bowl, whisk the egg yolks and sugar until pale and smooth
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
