Matthew tomkinson’s sweet eve strawberry dessert
Author: Great British Chefs
Serves: 4
Ingredients
- for the stock sugar syrup
- 150g caster sugar
- 150ml water
- for the strawberry sorbet
- 400g Sweet Eve strawberries, puréed
- 1 lemon, juiced
- for the bergamot cream
- 85ml double cream
- 50g caster sugar
- ½ lemon, juiced and zest cut into strips
- 1 bronze gelatine leaf, soaked in water
- bergamot essence to taste
- for the strawberry jelly
- 250g Sweet Eve strawberries, hulled
- ¼ lemon, juiced and zest cut into strips
- 1 sprig fresh thyme
- 10g fructose sugar
- 2 gelatine leaves, bronze
- for the white chocolate crumble
- White chocolate crumble
- 200g feuilletine
- 200g white chocolate
- to serve
- 400g Sweet Eve strawberries
- 250g English raspberries
Method
- For the stock sugar syrup, heat the sugar and water in a small saucepan. Bring to boil, take off the heat and leave to cool.
- For the sorbet, mix the strawberries, 85ml of the stock syrup and the lemon together. Churn in an ice cream machine until firm, then freeze until ready to use.
- For the bergamot cream, bring the sugar, cream, lemon juice and zest to the boil in a pan, add the gelatine then pass through a fine sieve. Stir in the bergamot and pour into bowls, then place in the fridge to set.
- For the strawberry jelly, put 40ml of the stock sugar syrup and all the ingredients apart from the gelatine in a bowl and cover with cling film. Place over a pan of simmering water and cook gently for 1 hour. In another bowl, soak the gelatine.
- After passing through a sieve add the soaked and drained gelatine. Pour onto the set bergamot cream to form a thin layer and return to fridge to set.
- For the crumble mix, melt the chocolate in a heatproof bowl over barely simmering water. Stir together the feuilletine and melted chocolate, leave to set and break into crumbs.
- To serve, take the bowls out of the fridge and top each with a scoop of sorbet, a sprinkle of the crumble and a garnish of
- fresh fruit.
