Gariguette strawberry and estate fennel recipe by Richard Allen

Richard Allen

Richard Allen

19th September 2018

Gariguette strawberry and estate fennel recipe by Richard Allen

Gariguette strawberry and estate fennel recipe by Richard Allen, executive chef, The Orangery, Rockliffe Hall

Ingredients

  • Strawberry puree
  • 500g fresh hulled chopped strawberries
  • 120g jam sugar
  • Strawberry custard
  • 350g strawberry puree
  • 50g whipping cream
  • 75g sugar
  • 90g egg yolks
  • 120g whole eggs
  • 20g white balsamic
  • 3 gelatine leaves soaked in cold water until soft
  • Crumble
  • 60g butter
  • 60g sugar
  • 120g plain flour
  • Sponge
  • 120g egg whites
  • 80g egg yolks
  • 80g sugar
  • 25g flour
  • 10g fennel pollen
  • Fennel meringue
  • 30g sugar
  • 30g albamina powder
  • 5g fennel pollen
  • 10 ml Sambuca

Method

Strawberry puree
Cook all ingredients until the jam sugar has dissolved. Simmer for 1.5 hours, then blend, chill and reserve.
Strawberry custard
Whisk sugar and eggs until white. Add strawberry puree and whipping cream and cook in a thick-based sauce pan on low heat continuously stirring until the mix reaches 80°C. While hot, add balsamic vinegar and gelatine leaves. Chill and reserve.
Crumble
Rub ingredients together until you get a sandy texture. Cook in a pre-heated oven on 165°C until golden, then cool on the tray and set aside.
Sponge
Blend all ingredients in a food processor, then transfer to a cream whipper and charge it with two gas bulbs. Leave to stand for 20 minutes. Spray the mix into four greased large disposable coffee cups with holes pierced in the base, before microwaving for 20 seconds. Leave to cool in the cups.
Fennel meringue
Whisk until firm peaks, then pipe on to a non-stick sheet and dry in a oven on the lowest setting possible until crisp. Transfer to an air tight container until needed.
Add eight Gariguette strawberries for plating and one punnet of fennel shoots for garnish.

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