Strawberries and Cream

Rebecca Marshman

Rebecca Marshman

11th August 2017
Rebecca Marshman

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.


  • 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.


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.
1. Cut strawberries into half.
2. Place in a bowl with puree and toss them to coat.

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