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Strawberries with cobnuts and fennel

by Adam Stokes
Item 1 of 1

This strawberry and cobnuts recipe from Adam Stokes includes a sweet and smooth white chocolate parfait. The sauce is made from infusing strawberries with mint, champagne and vanilla before hanging in muslin cloth to extract a crystal clear strawberry 'soup'.

First published in 2015
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Ingredients

Metric

Imperial

Chilled strawberry soup

White chocolate parfait

To serve

SAVE RECIPE

Equipment

  • Food processor or blender
  • Muslin cloth

Method

1
First, make the strawberry soup. Remove the green stalks from the strawberries and mix with the juice and zest of the lemon and lime
2
Split the vanilla pod and add to the strawberries with the sprigs of mint, sugar, water and champagne. Mix well and massage the strawberries gently until they break down slightly. Cover and leave to infuse for 24 hours at room temperature
  • 1 vanilla pod
  • 3 sprigs of mint
  • 40g of sugar
  • 75g of water
  • 85g of Champagne
3
Place the mixture into into a muslin cloth and hang the mix over a bowl to release a clear strawberry juice. When all of the liquid has drained, chill in the fridge
4
To make the parfait, gently melt the white chocolate in a pan
5
Place the whole egg and yolks in a mixer with the sugar and vanilla seeds and whisk to make a pale, thick sabayon
6
Whip the cream until medium peaks form and gently fold into the sabayon, followed by the melted white chocolate. Mix very gently so you don't remove any air. Pour into a tray lined with silicon paper, then place in the freezer to set. At the same time, place a chopping board in the freezer (optional)
  • 300g of double cream
7
Once the parfait has set, place on the cold chopping board and cut into small pieces
8
Hull the remaining strawberries and arrange them neatly in the bottom of some bowls. Pour over some of the chilled strawberry soup then arrange the cobnuts, white chocolate parfait cubes and herbs over the top
First published in 2015
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Adam Stokes

Adam Stokes has achieved a lot in his career so far – including a Michelin star in two out of his three cheffing jobs. From refined country cuisine in the lowlands of Scotland to more modern, inventive dishes at his own restaurant in the heart of Birmingham, the themes that remain strong are intense flavours, beautiful British ingredients, stunning presentation and intricate technique.

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