Peace & Loaf’s strawberries & cream
Author: Dave Coulson
Serves: 6-8
Ingredients
- For the sorbet:
- 500g strawberry purée
- 120g caster sugar
- 45ml water
- 25g elderflower cordial
- For the marinated strawberries:
- 500g strawberries, halved
- 200g fresh elderflower
- 1tsp vanilla extract
- ½ lemon, zest
- For the elderflower jelly:
- 500g fresh elderflower
- 50g elderflower cordial
- 350g water
- 100g sugar
- ½ lemon, zest
- 7g agar agar
- For the white chocolate shards:
- 200g white chocolate
- 20g freeze-dried strawberry powder
- For the clotted cream parfait:
- 100ml water
- 190g caster sugar
- 5 egg yolks
- 250ml double cream
- 2 vanilla pods, scraped
- 100g clotted cream
- For the white chocolate crumb:
- 150g water
- 400g caster sugar
- 160g white chocolate
Method
- For the sorbet: Place all the ingredients into a pan and simmer for 5-10 mins. Chill the mixture, then churn in an ice cream machine. This can then be kept in the freezer until you’re ready to serve.
- For the marinated strawberries: Place all the ingredients in a sealed container (or even better a vacuum-sealed bag if you have access to the kit to do this and want to create compressed strawberries like we do). Leave overnight in the fridge.
- For the elderflower jelly: Place all the ingredients into a saucepan, bring to the boil and then simmer for 5 mins. Pass the liquid through a fine sieve, then place it in a container and pop in the fridge to set.
- For the white chocolate shards: Slowly melt the chocolate in a bowl over a pan of boiling water, stirring gently, until it reaches 45°. Remove the bowl from the heat and cool the chocolate to 26°. Reheat the chocolate to 28-29°, then spread thinly onto baking sheets and dust with strawberry powder.
- For the clotted cream parfait: Heat the water and caster sugar together in a small saucepan. While the sugar is cooking, begin to whisk the egg yolks in a mixer. When the syrup reaches 121°, pour it onto the yolks and continue to whisk until the mixture reaches room temperature. Separately, combine the double cream and vanilla seeds in a large bowl, and gently whip. Remove the bowl from the mixer and fold in the clotted cream. Then fold in the cream mixture. Spoon the parfait mixture onto a sheet of cling film and roll it into a sausage shape. Place this in the freezer and freeze until you’re ready to serve.
- For the white chocolate crumb: Boil the sugar and water together in a pan until the mixture reaches 145°. Add the chocolate and whisk. Transfer to a tray and leave to cool.
- To serve, cut discs of parfait and place these in the centre of your bowl. Top with cubes of elderflower jelly, small quenelles of sorbet, and a few marinated strawberries. Finish with shards of white chocolate and a scattering of white chocolate crumb.
