New Balls Please - my recipe for Great British Menu 2017

Tommy Heaney

Tommy Heaney

23rd June 2017

New Balls Please - my recipe for Great British Menu 2017

New Balls Please - my recipe for Great British Menu 2017

Ingredients

  • Chocolate Coating:
  • 300g White Chocolate
  • 150g Cocoa Butter
  • Meringue:
  • 170g Icing Sugar
  • 160g Egg White
  • Vanilla & Elderflower Cream:
  • 90g Whipping Cream
  • 70g Sugar
  • 60g Milk
  • 2 Vanilla Pods
  • 20g Elderflower Cordial
  • 2 Gelatine Leaves
  • 320g Whipping Cream (Semi Whipped)
  • Basil Gel:
  • 75g Basil Leaves
  • 150ml Stock Syrup
  • 3g Ultratex
  • Strawberry Puree:
  • 600g Frozen Strawberries
  • 60g Sugar
  • Juice from ½ Lemon
  • Aerated Strawberry:
  • 150 Strawberry Puree
  • 50ml Water
  • 6 Gelatine
  • Crumble:
  • 50g Butter
  • 30g Sugar
  • 20 Muscovado Sugar
  • 20g Hazelnuts
  • 75g Flour (Sifted)
  • 25g Oats
  • Basil Sponge:
  • 200 Egg Whites
  • 75 Egg Yolks
  • 75g Sugar
  • 50g Flour
  • 50g buttermilk
  • 60g Extra Virgin Olive Oil
  • 75g basil Leaves
  • 5g Salt
  • Strawberry & Elderflower Champagne Sorbet:
  • 500g Strawberries
  • 150g Elderflower Champagne
  • 120g Sugar
  • 30g Glucose
  • Strawberry Jelly:
  • 150ml Strawberry Sauce
  • 50ml Water
  • Vegi Gel
  • Compressed Strawberries:
  • 10 Strawberries
  • White Chocolate & Strawberry Powder:
  • 100g White Chocolate
  • 25g Powdered Freeze-Dried Strawberries
  • 100g Tapioca Maltodextrin
  • Garnish:
  • Micro Basil
  • Freeze Dried Strawberries
  • Fresh Strawberries

Method

Whisk the egg whites with a squeeze of lemon juice until peaks begin to form. Start adding the icing sugar once spoonful at a time and continue to whisk to form stiff peaks, spread over greaseproof paper, sprinkle with freeze dried strawberry powder and place in a dehydrator at 75˚C overnight.
For the vanilla cream; soak gelatine in cold water. Heat cream, sugar. Vanilla pod and milk. Squeeze excess water from gelatine and add to milk infusion. Let chill and fold into semi whipped cream. Fill half sphere moulds and freeze.
Blanch basil leaves in salted water for 30 seconds and shock in ice water. Squeeze excess water and place in blender with stock syrup, blend for 3-4 minutes until vibrant green. Pass through a fine sieve. Weigh out 100g of basil syrup and whisk in ultratex. Let set and whisk again.
For the strawberry puree; let the strawberries defrost naturally to extract juices, place in blender with rest of ingredients then pass from fine sieve. Scoop out hole in centre of sphere, top up with strawberry puree and return to freezer. Once frozen, remove the semi sphere from the mould and stick together and return to the freezer.
For the aerated strawberries; heat gelatine and mix with strawberry and water, place in fridge and just before it sets whisk on full for 25 minutes. Add to mould ad chill.
For the crumble; mix all ingredients, spread over greaseproof paper. Bake at 160˚C until golden brown.
For the basil sponge; blanch the basil in salted water and place in blender with all other ingredients but hold back the oil. Blend and slowly add the oil. Put into a siphon gun and charge with 3 N2) bulbs. Spray into 1kg take away containers and microwave on full power for 2 ½ minutes. Leave cool then place in freezer.
For the sorbet; blitz the strawberries, heat the champagne, glucose and sugar until dissolved, add to the pureed strawberries and pass through a fine sieve, turn in ice cream machine.
For the strawberry jelly, lightly oil a flat sheet pan, heat water with vege gel, add strawberry puree bring to boil and pour evenly over the sheet pan spreading to 2mm thick, working quickly as it does set quickly.
Compressed strawberries; cut strawberries in half, place in vacuum pouch and seal on full pressure.
For the white chocolate and strawberry powder; melt chocolate, add in the strawberry powder and mix well, slowly add in the tapioca maltodextrin until you have the right consistency.
To coat the spheres, melt the chocolate and butter add food colouring and roll the ball in the mixture one by one. Once the coating has dried, transfer to the fridge to defrost.

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.