Strawberry sorbet with strawberry jelly, bergamot cream and white chocolate crumble
Item 1 of 1
- medium
- 4
- 1 hour 50 minutes
Sweet, vibrant strawberries really are the hero of this elegant dessert from Matthew Tomkinson, with three delicious elements all on one plate; strawberry jelly, a refreshing strawberry sorbet and fresh berries. To stop a strawberry overload, there's a deliciously crunchy white chocolate crumble and a fragrant bergamot cream.
First published in 2015
Ingredients
Metric
Imperial
Strawberry sorbet
- 400g of strawberries, puréed in a blender
- 1 lemon, juiced
Strawberry jelly
- 250g of strawberries, hulled
- 1/4 lemon, juiced and zest cut into strips
- 1 sprig of fresh thyme
- 10g of fructose sugar
- 2 gelatine leaves, bronze
Bergamot cream
- 85ml of double cream
- 50g of caster sugar
- 1/2 lemon, juiced and zest cut into strips
- 1 bronze gelatine leaf, soaked in water
- bergamot essence to taste
White chocolate crumble
- 200g of feuilletine
- 200g of white chocolate
Stock sugar syrup
- caster sugar
- water
To plate
- 400g of English strawberries
- 250g of English raspberries
SAVE RECIPE
Equipment
- Food processor or blender
- Ice cream maker
Method
1
Start by making the stock sugar syrup. You will need around 130ml for this recipe
- caster sugar
- water
2
To make the strawberry sorbet, mix the strawberries, 85ml of the stock syrup and the lemon together and churn in an ice cream machine until firm, then freeze until ready to use
- 400g of strawberries
- 1 lemon
3
To make the bergamot cream, bring the cream, sugar, lemon juice and zest to the boil in a saucepan, then add the gelatine and pass through a fine sieve. Stir in the bergamot and place in bowls to set in the fridge
- 85ml of double cream
- 50g of caster sugar
- 1 bronze gelatine leaf
- 1/2 lemon
- bergamot essence to taste
4
To make the strawberry jelly, place 40ml of the stock sugar syrup and all the ingredients except the gelatine in a bowl and cover with cling film. Place over a pan of simmering water and cook gently for 1 hour. In a separate bowl, soak the gelatine
- 250g of strawberries
- 1/4 lemon
- 1 sprig of fresh thyme
- 10g of fructose sugar
- 2 gelatine leaves
5
Pass through a sieve and add the soaked and drained gelatine. Pour onto the set bergamot cream to form a thin layer and return to fridge to set
6
To make the crumble mix, melt the chocolate in a heatproof bowl over barely simmering water. Then stir together the feuilletine and melted chocolate, leave to set and break into crumbs
- 200g of feuilletine
- 200g of white chocolate
7
To serve, remove the bowls from the fridge and top with a scoop of strawberry sorbet, sprinkle over some of the crumble and decorate with some of the fresh fruits
- 400g of English strawberries
- 250g of English raspberries
First published in 2015
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