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.
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
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
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
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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
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
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
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
Matt Worswick has worked his way through some of the UK’s best restaurants, earning a Michelin star by the age of twenty-six. He now cooks bold, hearty plates with fantastic flavour at The Latymer in Surrey.
