Matthew tomkinson’s sweet eve strawberry dessert


Matthew tomkinson’s sweet eve strawberry dessert
Serves: 4
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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
  8. fresh fruit.


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