1 lemon, juiced400g 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 chocolate200g of feuilletine
Stock sugar syrup
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.
Recipe kindly supplied by The Montagu Arms, see more at: