Gariguette strawberry and estate fennel recipe by Richard Allen

Richard Allen

Richard Allen

19th September 2018
Richard Allen

Gariguette strawberry and estate fennel recipe by Richard Allen

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


  • 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


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.
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.
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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. 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 - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.