Strawberry, Yuzu, Basil

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Serves 6
60mins plus setting time
Easy

Ingredients

Strawberry Sauce

0.5l frozen strawberries
50g sugar
1 vanilla pod
juice from half a lemon

Yuzu Sorbet

300g sugar
180g glucose
650g water
3 gelatine leaves
500ml yuzu juice

Strawberry Terrine

500g Fresh Strawberries
1 vanilla pod
500ml strawberry juice
100ml strawberry syrup
6 gelatine leaves

Strawberry Sponge/Cloud

150ml strawberry puree
50ml water
3 gelatine leaves

Garnish

Fresh Strawberries
Micro Basil
Italian Meringue

Method

Strawberry Sauce

Cut the vanilla pod lengthwise and scrape out the seeds.
Put in a small pot with all the other ingredients. Warm up and take off the stove. Leave for half an hour to leave the vanilla to infuse.
Take the vanilla pod out and blend.
Pass through a chinois and chill in the fridge till serving.

Yuzu Sorbet

Soak the gelatine leaves in a bowl with water to soften.
Put all the other ingredients in a pot and warm up until all the sugar has dissolved.
Put in the gelatine leaves and mix until dissolved.
Pass through a chinois and chill.
If using a pacojet put in a pacojet container and freeze solid.
After chilled to room temperature run through an ice cream machine.

Strawberry Terrine

Wash and slice the strawberries, soak the gelatine leaves, slice and scrape out the seeds from the vanilla pod.
Warm up the syrup and juice with the vanilla pod and leave to the side for 30mins for the vanilla to infuse.
Line a terrine mould with plastfilm and put in the strawberries.
Melt the gelatine leaves in a microwave and mix into the juice and syrup mix.
Pass through a chinois and pour into the terrine mould.
Place in the fridge to set.

Strawberry Sponge/Cloud

Soak the gelatine leaves.
Melt the gelatine leaves and mix into the strawberry puree and water.
Place into the fridge to set.
Before it’s about to set take out of the fridge and place it into a kitchen mixer with a whisk attachment on full speed for about 25mins.
Place into a mould that has been lined with plastfilm and place into a fridge to set.
When the terrine is set cut into the desired shape, and the same goes for the strawberry sponge.

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