Strawberries and Cream

Rebecca Marshman

Rebecca Marshman

11th August 2017

Strawberries and Cream

My recipe for Strawberries and Cream, with lemon and lime crumble, strawberry meringue, strawberry gel, wild strawberry sorbet, cream cheese mousse, strawberry lolly mousse, strawberry lolly dip and fresh strawberries - As served at All England Lawn Tennis and Croquet Club.

Ingredients

  • Lemon & Lime Crumble:
  • Butter, 100g
  • Lemon, 1
  • Lime, 1
  • Sugar, 100g
  • Plain Flour, 80g
  • Strawberry Meringue:
  • Egg white, 100g
  • Caster sugar, 200g
  • Sosa Crispy Strawberry, 5g
  • Strawberry Gel:
  • Frozen Boiron strawberry puree, 500g
  • Caster Sugar, 200g
  • Ultratex, 50g
  • Wild Strawberry Sorbet:
  • Frozen Boiron wild strawberry puree, 500g
  • Caster Sugar, 170g
  • Trimoline, 20g
  • Stabiliser, 10g
  • Glucose Powder, 60g
  • Water, 500g
  • Cream Cheese Mousse:
  • Double Cream, 100g
  • Vanilla Pods, 1
  • Lemon zest, 1
  • Sugar, 50g
  • Cream Cheese, 100g
  • Strawberry Lolly Mousse:
  • Double Cream, 500g
  • Caster Sugar, 100g
  • Boiron Strawberry Puree, 200g
  • Strawberry Lolly Dip:
  • Chocolate White Callet Callebaut, 50g
  • Callebaut Cocoa Butter, 150g
  • Strawberries:
  • Fresh British Strawberries, 50g
  • Boiron Strawberry Puree, 10g
  • For Grarnish Use Sosa Freeze Dried Wild Strawberries and Baby Green Basil.

Method

Lemon and Lime Crumble:
1.Cream sugar and butter together.
2. Add flour and lemon & lime zest powder.
3. Mix until you have soft dough.
4. Line a baking tray with paper. Break up the dough into small clusters and place on tray. Bake at 170°c for 15 mins, until golden brown.
6. When the crumble has cooled down, place in a vacuum pack bag and smash with a rolling pin to break up any large clusters.
Strawberry Meringue:
1. Whisk Egg whites in kitchen aid adding sugar slowly, bit by bit.
2. When you have a firm meringue, place mixture into a piping bag with a small round nozzle.
3. Pipe small meringue drops on a silicon mat, sprinkle with freeze dried strawberries. Leave in oven overnight on 30°c.
Strawberry Gel:
1. Mix sugar and Ultratex together.
2. Warm strawberry on stove in a pan.
3. Add in sugar and Ultratex slowly and blend with hand blender.
4. Pour mixture into squeeze bottle.
Wild Strawberry Sorbet:
1. Boil puree water & trimloine in pan.
2. In a bowl mix the sugar, stab 2000 and glucose powder.
3. When liquid has boiled, whisk in the sugar and powders, making sure there are no lumps.
4. Pour into Paco Jet containers and leave to freeze overnight.
5. Churn in paco jet machine.
Cream Cheese Mousse:
1. Whip Cream, sugar, vanilla and lemon zest together in kitchen aid.
2. Add cream cheese and continue to whip.
3. Place into piping bags.
Strawberry Lolly Mousse:
1. Whip cream and sugar together until you have stiff peaks.
2. Fold in the puree adding bit by bit.
3. Pipe into ice cream moulds, then push in the lolly pop stick.
4. Freeze overnight.
5. Carefully push out the frozen lollies and place on a tray and put back into freezer.
Strawberry Lolly Dip:
1. Melt half of the chocolate and cocoa butter over ban marine.
2. When melted, add rest of the chocolate and cocoa butter.
3. Make sure the mixture is melted, if it isn’t put back on ban marine for a short amount of time.
4. Leave to one side to cool, until 30°c or under.
5. Take lollies from the freezer and dip in the chocolate and cocoa butter, then quickly lay the lolly on a layer of freeze dried Sosa strawberries.
Strawberries:
1. Cut strawberries into half.
2. Place in a bowl with puree and toss them to coat.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you