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Eat The Seasons - June Recipe of the Month

New Forest strawberry sorbet with strawberry jelly, bergamot cream and white chocolate crumble - Matthew TomkinsonSynonymous with summer, the British strawberry season begins with the arrival of early season fruit grown under cover. Imported strawberries, now sold for most of the year, are picked whilst slightly under-ripe to ensure that they don't turn into mush during transportation. However strawberries do not ripen after being picked and so imported strawberries are often hard and have an undeveloped flavour - a pale imitation of in-season British strawberries at their best right now.


New Forest strawberry sorbet with strawberry jelly, bergamot cream and white chocolate crumble.


Strawberry sorbet

  • 1 lemon, juiced
  • 400g of strawberries, puréed in a blender

Strawberry jelly

  • 1/4 lemon, juiced and zest cut into strips
  • 250g of strawberries, hulled
  • 2 gelatine leaves, bronze
  • 1 sprig of fresh thyme
  • 10g of fructose sugar

Bergamot cream

  • 1/2 lemon, juiced and zest cut into strips
  • 50g of caster sugar
  • 85ml of double cream
  • 1 bronze gelatine leaf, soaked in water
  • bergamot essence to taste

White chocolate crumble

  • 200g of white chocolate
  • 200g of feuilletine

Stock sugar syrup

  • caster sugar
  • water


  1. To make the strawberry sorbet, mix the strawberries, 85ml of the stock syrup and the lemon together and churn in an ice cream machine until firm, then freeze until ready to use
  2. To make the bergamot cream, bring the cream, sugar, lemon juice and zest to the boil in a saucepan, then add the gelatine and pass through a fine sieve. Stir in the bergamot and place in bowls to set in the fridge
  3. To make the strawberry jelly, place 40ml of the stock sugar syrup and all the ingredients except the gelatine in a bowl and cover with cling film. Place over a pan of simmering water and cook gently for 1 hour. In a separate bowl, soak the gelatine
  4. To make stock syrup, simply heat equal amounts of water and sugar in a pan until dissolved
  5. Pass through a sieve and add the soaked and drained gelatine. Pour onto the set bergamot cream to form a thin layer and return to fridge to set
  6. To make the crumble mix, melt the chocolate in a heatproof bowl over barely simmering water. Then stir together the feuilletine and melted chocolate, leave to set and break into crumbs
  7. To serve, remove the bowls from the fridge and top with a scoop of strawberry sorbet, sprinkle over some of the crumble and decorate with some of the fresh fruits
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The Montagu Arms Hotel, Beaulieu, New Forest, Hampshire. SO42 7ZL
Tel: 01590 612324, Fax: 01590 612188
Central Reservations: 01590 624467
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