Strawberry, douglas fir and basil
by
- Dessert
- Medium
- 5
- 2 hours
PT2H
Texture is a vital part of Paul Welburn's stunning summer dessert, with light foam and creamy panna cotta contrasting gloriously with the crisp shards of strawberry meringue. The strawberry consommé is used in various parts of this recipe's components, so take particular care when preparing this step.
Ingredients
Strawberry consommé
- 1kg strawberries
- 50g of sugar
Strawberry meringues
- 1/2 tsp Hy-foamer
- 1/2 tsp xanthan gum
- 25g of icing sugar
- 12g of egg white powder
- 10g of freeze-dried strawberries
Compressed strawberries
- 10 strawberries
Douglas fir panna cotta
- 125ml of milk
- 125ml of double cream
- 25g of Douglas fir pine needles
- 75g of sugar
- 250ml of buttermilk
- 2 gelatine leaves, softened in cold water
Strawberry foam
- 500g of strawberry purée
- 150ml of stock syrup
- 2 gelatine leaves, softened in cold water
To plate
- 50g of pistachio nut s, finely chopped
- 8 strawberries , sliced
- basil cress
Equipment
- Food mixer
- Silpat mat
- Vacuum bag and machine
- Gas canister
Method
1
First make the strawberry consommé. Place the strawberries and sugar into a large bowl and cover with clingfilm. Place the bowl over a pan of simmering water and leave for 1 hour, until all the juice has been extracted from the strawberries. Pass the strawberry mix through a muslin cloth, being sure to strain as much juice as possible
- 1kg strawberries
- 50g of sugar
2
Next make the strawberry meringues. Put the Hy-foamer, xanthan gum, icing sugar and egg powder into a stand mixer along with 125g of the strawberry consommé and whisk until it forms a thick foam. Spread the meringue mix thinly onto a silpat mat, sprinkle with the freeze dried strawberries and dry in a low oven until crisp
- 1/2 tsp Hy-foamer
- 1/2 tsp xanthan gum
- 25g of icing sugar
- 12g of egg white powder
- 10g of freeze-dried strawberries
3
For the compressed strawberries, cut them in half and transfer to a vacuum bag with 100ml of the consommé. Seal and leave to compress for 1 hour
- 10 strawberries
4
Meanwhile, prepare the panna cotta. Bring the milk, cream and douglas fir to the boil, then remove from the heat and leave to cool. Once the mixture has cooled, strain into a bowl and set to one side. Heat the sugar and gelatine leaves with a little of the strained cream until dissolved, then remove from the heat and mix with the buttermilk and remaining cream. Pass through a fine sieve and leave to set in a tray with a depth of 3cm
- 125ml of milk
- 125ml of double cream
- 25g of Douglas fir pine needles
- 75g of sugar
- 250ml of buttermilk
- 2 gelatine leaves, softened in cold water
5
To make the strawberry foam, warm the stock syrup and dissolve the gelatine in it. Lightly warm the strawberry purée and mix it thoroughly with the stock syrup. Leave the strawberry mixture to chill, then transfer to a gas canister and charge with 2 charges
- 150ml of stock syrup
- 2 gelatine leaves, softened in cold water
- 500g of strawberry purée
6
To serve, arrange both compressed and fresh strawberries around the plate along with small scoops of the panna cotta. Place shards of meringue in between and pipe on the strawberry foam. Sprinkle over the pistachio nuts, garnish with the basil cress and pour over the remaining strawberry consommé
- 50g of pistachio nut s, finely chopped
- basil cress
- 8 strawberries
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Strawberry, douglas fir and basil
