New Forest Strawberry Sorbet with Strawberry Jelly, Bergamot Cream and White Chocolate Crumble.
Synonymous 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 spoil 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 our in-season British strawberries at their best right now.
Here is this month's recipe for a delicious strawberry dessert to impress your guests at your summer BBQ.
1 lemon, juiced
400g of strawberries, puréed in a blender
- 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
- 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
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
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
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
To make stock syrup, simply heat equal amounts of water and sugar in a pan until dissolved
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.
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.
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.
Taste one of Matthew's delicious recipes for yourself at award-winning Terrace Restaurant. To book, call 01590 624467.