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Strawberry and Watermelon

Strawberry and Watermelon

Strawberries are a wonderful berry when picked at the right time of year, in the Summer. This is such an uncomplicated dessert with fresh, dried and frozen strawberries all blending together sumptuously.

For the compressed watermelon

  • 1500g watermelon
  • 1500ml strawberry syrup

For the strawberry juice

  • 6kg strawberries
  • 1.5kg sugar
  • 15 lemons, juice

For the strawberry tuille

  • 750g strawberry puree
  • 405g sugar
  • 112g glucose

For the yoghurt jelly

  • 2.5kg Greek yoghurt
  • 525ml stock syrup (see basics)
  • 3 ½ vanilla pod, seeds only
  • 15 gelatine leaves

For the strawberry sorbet

  • 7.5 litre strawberry puree
  • 375ml whole milk
  • 1.8kg sugar
  • 375g glucose

For the strawberry mousse

  • 3 litres strawberry puree
  • 23 egg yolks
  • 940g sugar
  • 37.5 gelatine leaves
  • 3kg semi-whipped cream

Strawberries are a wonderful berry when picked at the right time of year, in the Summer. This is such an uncomplicated dessert with fresh, dried and frozen strawberries all blending together sumptuously.

For the compressed watermelon

  1. Dice watermelon into 1 inch squares and places 9 squares into small container. Add some strawberry syrup to each container

 

For the strawberry juice

  1. Blend all ingredients in a blender
  2. Pass through sieve

For the strawberry tuille

  1. Bring all the ingredients to boil
  2. Spread thinly on a tray
  3. Dry in the oven

For the yoghurt jelly

  1. Boil syrup and add the gelatine
  2. Add the vanilla seeds to the yoghurt then pour the warm syrup mixture over the yoghurt and mix thoroughly
  3. Pour mixture into lined container and set in fridge
  4. Once set cut into 2 cm squares and place back in fridge prior to serving

For the strawberry sorbet

  1. Boil all ingredients together
  2. Freeze mix once cool
  3. Blend until smooth

For the strawberry mousse

  1. Boil strawberry puree
  2. Sabayon the egg yolks and sugar and pour over the strawberry puree
  3. Add the gelatine to the mix and cool
  4. Once cooled, fold in the semi-whipped cream and place in the fridge to set
  5. To service whip mixture and either pipe onto the plate, or place in quenelles
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