Gariguette strawberries and vanilla parfait
- Dessert
- challenging
- 4
- 2 hours, plus drying and freezing time
PT2H
This tempting dessert from Matt Worswick combines different preparations of strawberry with luxurious vanilla for a really stunning dish. It may be a lot of work but the results will wow guests at a dinner party, a perfect summer dessert.
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Ingredients
Metric
Imperial
Strawberry powder
- 200g of strawberries, hulled
Strawberry tuile
- 100ml of Boiron strawberry purée
- 200ml of water
- 2g of ultratex
- 30g of sugar
Vanilla parfait
- 190g of caster sugar
- 5 egg yolks
- 250ml of double cream
- 4 vanilla pods, seeds scraped
Strawberry gel
- 500ml of Boiron strawberry purée
- 2 sprigs of mint
- 5g of agar agar
Crumble
- 50g of butter
- 50g of flour
- 50g of ground almonds
- 50g of caster sugar
- 50g of Demerara sugar
Strawberry sorbet
- 350ml of stock syrup
- 150ml of Boiron strawberry purée
- 1/2 lemon, juiced
Strawberry jelly (for wrapping)
- 300ml of Boiron strawberry purée
- 2g of agar agar
- 2 gelatine leaves
Method
1
To make the strawberry powder, dry the strawberries in a dehydrator for 6 hours until absolutely dry. Blitz in a blender to a powder
- 200g of strawberries, hulled
2
For the strawberry tuile, Mix the purée with the water, pass through a fine sieve, then add the rest of the ingredients, mix well and spread on silicone mat. Cook at 80˚C for 1 ½ hours until dry
- 100ml of Boiron strawberry purée
- 200ml of water
- 2g of ultratex
- 30g of sugar
3
To make the parfait, heat the sugar and water in a small saucepan . While the sugar is cooking begin to whisk the egg yolks on a mixer, when the sugar reaches 121°C pour the sugar onto the yolks and continue to whisk until the mixture is room temperature
- 190g of caster sugar
- 5 egg yolks
- 250ml of double cream
- 4 vanilla pods, seeds scraped
4
Gently whip the double cream with the vanilla then fold into the egg and sugar. Leave to cool in the fridge. Once cold roll the parfait mix in clingfilm to form cylinders about 3cm in size. Transfer to the freezer
5
For the strawberry gel, warm the strawberry purée, add the mint then infuse for 1 hour. Pass through a sieve into a clean pan then add the agar and heat to 72°C. Pour onto a tray and set in the fridge. Once set blitz in a blender and pass through a fine sieve
- 500ml of Boiron strawberry purée
- 2 sprigs of mint
- 5g of agar agar
6
Preheat the oven to 180°C/gas mark 4. To make the crumble, mix all the ingredients together on a mixer until combined, do not overwork the mix. Transfer onto a baking tray and cook for 15–20 minutes until golden brown. Leave to cool then break the crumble up into small pieces
- 50g of butter
- 50g of flour
- 50g of ground almonds
- 50g of caster sugar
- 50g of Demerara sugar
7
For the strawberry sorbet mix all ingredients together and blend on a hand blender. Churn in an ice cream machine and keep in the freezer until needed
- 350ml of stock syrup
- 150ml of Boiron strawberry purée
- 1/2 lemon, juiced
8
For the strawberry jelly, heat the strawberry purée, add the agar and heat to 72°C. Whisk in the gelatine and pour onto an acetate sheet to a thickness of 2–3mm then chill in the fridge. Wrap around the vanilla parfait once chilled
- 300ml of Boiron strawberry purée
- 2g of agar agar
- 2 gelatine leaves
9
To plate, scatter the crumble around the plate and pipe dots of the strawberry gel. Arrange 3 strawberries per place and one piece of the parfait. Add pieces of the tuile and a few leaves of mint cress. Sprinkle over the strawberry powder and finish with a quenelle of the sorbet
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Gariguette strawberries and vanilla parfait
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