Game, Set and a Massive Mess - my dessert for Great British Menu 2017

Phil Carmichael

Phil Carmichael

9th June 2017

Game, Set and a Massive Mess - my dessert for Great British Menu 2017

Game, Set and a Massive Mess - my dessert for Great British Menu 2017

Ingredients

  • Champagne syrup:
  • 1ltr champagne
  • 460g sugar
  • 6pcs vanilla pods
  • Juice of 2 lemons
  • Jelly:
  • Remove 200ml of syrup to poach peaches
  • Champagne mousse:
  • 400ml champagne
  • Juice of 1 lemon
  • 5pcs bloomed gelatin
  • 160g egg yolk
  • 100g sugar
  • 500ml semi whipped cream
  • Poached peaches:
  • 4pcs whole freestone peaches
  • 200ml champagne syrup
  • Strawberry and Pimms Jelly:
  • 2kg hulled strawberries
  • 500ml Pimms and lemonade
  • 100g sugar
  • 4pcs sprigs of lemon thyme
  • Zest of 1 orange
  • To set:
  • 500ml strawberry consommé
  • 6 leaves of bloomed gelatine
  • Mascapone and calvados cream:
  • 2 gelatine leaves
  • 300g double cream
  • 50g caster sugar
  • 1 vanilla pod, split lengthways and seeds scraped
  • 150g mascarpone
  • 15g calvados
  • Tennis balls:
  • 200g egg white
  • 200g caster sugar
  • 2g colouring yellow yolk (E102, E129)
  • 0.1g colouring green pistachio (E102, E131)
  • 190g icing Sugar
  • 10g cornflour
  • Garnish:
  • Crystalized basil
  • Small basil leaves
  • Egg white
  • Sugar

Method

Champagne syrup:
Bring all ingredients up to a simmer strain out the pods.
Jelly:
Warm the remainder and add 8 leaves of bloomed bronze gelatin.
Champagne mousse:
Dissolve gelatine in champagne and lemon and allow to cool. Whip egg yolks and sugar to ribbon and fold in semi whipped cream. Fold in champagne and set.
Poached peaches:
Cut the peaches in half and remove the stone. Poach the peaches until just tender and chill and portion.
Strawberry and Pimms Jelly:
Place all ingredients into a vac pac bag and vac fully. Cook at 90°C for 1 hour. Strain and season with lemon juice. Chill.
To set:
Pour onto trays to set.
Mascapone and calvados cream:
Dissolve the gelatine in the cream, sugar and vanilla. Mix in the mascarpone and calvados and chill for 1 hour. Whip.
Tennis balls:
Whip the egg white and add the caster sugar in three streams. Add the colouring and whip until smooth. Sift the icing sugar and cornflour together and fold into the meringue. Mould and dehydrate for 24 hours. Sand down.
To fill the balls:
Cut some strawberries into small dice and mix with some chopped jelly and chopped raspberries. Fill the ball halves with calvados cream and the strawberry mix and seal together.
Garnish:
Dip the basil in the egg whites then the sugar and dehydrate.
Green 100’s and 1000’s

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