1 large Punnet New Forest Strawberries (hulled and halved if large)
80g Caster Sugar
1 Vanilla Pod
30 Fresh mint leaves
20 Fresh Basil leaves
1.Bring the wines, sugar and vanilla to the boil and add the herbs to the hot liquid, infuse for 10 minutes, pass and then pour over the strawberries.
2.Allow fruits to macerate in it until very cold.
400g Caster Sugar
200g Double Cream
600g Greek Style Natural Yoghurt
100g Picked Lemon Verbena Leaves
1.Bring everything to the boil except the yoghurt and leave to infuse for 2 hours.
2.Pass through a fine sieve making sure to press hard.
3.Add the yoghurt and place into the ice cream machine to churn.
125g Unsalted Butter
125g Caster Sugar
2 whole Eggs
125g Ground Almonds (sifted)
20g Plain Flour
1.Place the butter and the sugar into a food processor and cream together.
2.When smooth add the eggs one by one.
3.Add the flour and then the almonds, mix well but don’t overwork.
4.Place in a plastic container in the fridge.
5.MUST BE ALLOWED TO REST FOR 24 HOURS
6.Spread thinly on a non-stick mat and cook @ 150c for 7 mins until golden.
7.Remove and shape whilst warm. Cool
8.When cold place in an airtight container.
Divide the strawberries equally between 4 chilled serving bowls, add a generous scoop of the sorbet and top with an almond tuile or two.
Pour the consommé around and serve immediately.
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