Strawberries and cream, garden mint
- Dessert
- Challenging
- 4
- 2 hours
PT2H
This intricate take on traditional strawberries and cream by Lisa Allen is challenging but stunning with the addition of crunchy chocolate soil. Lisa uses a garnish of spun sugar and silver leaf but the dish will work just as well without these.
Ingredients
Strawberry coulis
- 100g of strawberries
- 25g of sugar
- 1/2 tsp lemon juice
- 5g of mint
- 1 tsp strawberry compound
- 1 tsp mint extract
Vanilla cream
- 94g of whipping cream
- 69g of sugar
- 62g of milk
- 1g of vanilla pod
- 4g of vanilla essence
- 2 gelatine leaves, soaked in cold water
- 310g of whipping cream, semi-whipped
Mint purée
- 225g of milk
- 125g of double cream
- 50g of sugar
- 25g of mint
- 2g of agar agar
- 2g of maltodextrin
Coating
- 200g of white chocolate
- 250g of cocoa butter
- red food colouring, 3 drops
- 2 tsp sesame seeds
Chocolate soil
- 100g of sugar
- 30g of water
- 50g of chocolate , 53%
Macerated strawberries
- 8 strawberries , tops removed and cut in half
- 1 lemon , juiced
- 1 tsp icing sugar
To garnish
- silver leaf
Equipment
- Hand blender
- 5cm silicone semi spheres (8)
- Sugar thermometer
Method
1
To make the strawberry coulis, blitz all of the ingredients together with a hand blender and pass through a fine sieve
- 100g of strawberries
- 1/2 tsp lemon juice
- 5g of mint
- 1 tsp strawberry compound
- 1 tsp mint extract
- 25g of sugar
2
For the vanilla cream, bring the cream, sugar, milk, vanilla pods, and vanilla essence to the boil in a saucepan. Leave to cool slightly then whisk in the gelatine. Once cooled, mix with the semi-whipped cream and add to the semi-sphere moulds. Transfer to the freezer until almost solid then use a teaspoon to take a small scoop out of the middle. Fill with the coulis and return to the freezer
- 94g of whipping cream
- 62g of milk
- 1g of vanilla pod
- 4g of vanilla essence
- 2 gelatine leaves, soaked in cold water
- 310g of whipping cream, semi-whipped
- 69g of sugar
3
Once frozen, remove the semi-spheres from the mould and stick together before returning to the freezer
4
To make the mint purée, boil the milk, cream, sugar and chopped mint in a saucepan. Cover with cling film and leave to infuse until cool. Pass through a sieve and return to the boil with the agar and maltodextrin. Transfer to a container to set in the fridge. Once set, blitz in a blender until smooth and pass through a fine sieve
- 163g of milk
- 125g of double cream
- 50g of sugar
- 25g of mint
- 2g of agar agar
- 2g of maltodextrin
5
To coat the frozen spheres, melt the chocolate and butter then mix in the remaining strawberry coulis, food colouring and sesame seeds. Insert a toothpick into each of the balls and dip them in the mixture one by one. Once the coating has dried, transfer to the fridge to defrost
- 200g of white chocolate
- 250g of cocoa butter
- red food colouring, 3 drops
- 2 tsp sesame seeds
6
To macerate the strawberries mix, the strawberries with the lemon juice and icing sugar. Set aside for 20–30 minutes
- 8 strawberries , tops removed and cut in half
- 1 tsp icing sugar
- 1 lemon , juiced
7
To make the chocolate soil, bring the sugar and water to 136°C using a sugar thermometer. Mix in the chocolate and stir until it resembles a crumble. Remove from the heat and tip onto a tray to cool
- 100g of sugar
- 30g of water
- 50g of chocolate , 53%
8
To serve, place one full teaspoon of mint purée to the back of a plate and then using a small pallet knife swipe the purée across the plate. Lightly sprinkle the chocolate soil on top of the mint purée
9
Place the strawberry sphere in the middle of the plate and place the macerated strawberries around. Garnish with silver leaf and mint leaves
- silver leaf
Discover more:
Go to Comments
Strawberries and cream, garden mint
