Strawberry sensation
Strawberry sensation
Created as part of the Salon Culinaire Plated Dessert competition the sumptuous strawberry sensation dessert is light and fruity making it the perfect addition to your summer menus.
Strawberry gel ingredients
- Self raising flour : 50g
- Tate & Lyle icing sugar : 30g
- Milk : 50g
- Vegetable oil : 20g
- Little Pod Madagascar vanilla extract : 1 tsp
Strawberry gel method
- Mix the sugar and the gelcrem cold.
- Blitz into the strawberry puree.
- Put into a piping bag and set aside.
Strawberry creme ingredients
- Self raising flour : 50g
- Tate & Lyle icing sugar : 30g
- Milk : 50g
- Vegetable oil : 20g
- Little Pod Madagascar vanilla extract : 1 tsp
Strawberry creme method
- Semi whip the double cream.
- Fold into the strawberry gel.
- Put into a piping bag with a plain nozzle.
Strawberry compote ingredients
- Self raising flour : 50g
- Tate & Lyle icing sugar : 30g
- Milk : 50g
- Vegetable oil : 20g
- Little Pod Madagascar vanilla extract : 1 tsp
Strawberry compote method
- Cut the strawberries into small cubes. Fold into the strawberry gel.
Vanilla sponge ingredients
- Self raising flour : 50g
- Tate & Lyle icing sugar : 30g
- Milk : 50g
- Vegetable oil : 20g
- Little Pod Madagascar vanilla extract : 1 tsp
Vanilla sponge method
- Whisk all the ingredients together until the mix is smooth.
- Pour the mix into a small frame lined with foil and parchment paper. Spread evenly and bake at 180°C for 6 minutes.
- Cool down for a few minutes and cut into rectangles of 3cm x 11cm.
Plain crumble ingredients
- Self raising flour : 50g
- Tate & Lyle icing sugar : 30g
- Milk : 50g
- Vegetable oil : 20g
- Little Pod Madagascar vanilla extract : 1 tsp
Plain crumble method
- Mix all the ingredients together until you get a breadcrumb consistency.
- Bake at 180°C until golden brown.
- Blitz in the robot coupe until small chunks are formed.
Strawberry base ingredients
- Self raising flour : 50g
- Tate & Lyle icing sugar : 30g
- Milk : 50g
- Vegetable oil : 20g
- Little Pod Madagascar vanilla extract : 1 tsp
Strawberry base method
- Mix together the tempered strawberry chocolate and the crumble until it's fully combined.
- Roll between two acetate sheets until around 2mm thick.
- Set in the blast for a few minutes and cut into rectangles of 3cm x 11cm.
Basil and lime sorbet ingredients
- Water : 480g
- sugar : 200g
- Lime juice : 150g
- Fresh basil : 100g
Basil and lime sorbet method
- Mix the water, sugar and lime juice until the sugar has dissolved.
- Mix in the fresh basil and pour into a pacotizing beaker.
- Freeze at -20°C for at least 24 hours.
- Churn the sorbet in the pacojet and store in the freezer until use.
Assembly ingredients
- Strawberry chocolate rectangle :
- Baby basil :
- Freeze dried strawberry crumble :
- Fresh strawberries :
Assembly method
- Assemble all the components and garnish with fresh strawberries and baby basil.
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