Ingredients

For the Pannacota:
562.5 g x Double Cream
190g x Milk Whole
2 x Tahitan Vanilla Pod
4 x Leaf Gelatin
70g x Caster Sugar
For the Consommé and Jelly:
2.5KG x Strawberries
25g x Golden Caster Sugar
1 x Bourbon Vanilla Pod
Gelatin - 1 Leaf per 200g bloomed bronze leaf
For the fizzy Sorbet:
500g x Strawberry Boiron
250g x Sugar
250g x Water
Dry Ice
For the Macerated Strawberry:
Part 1
1KG x Strawberry
120g x Fructose
Part 2
500g x Strawberry
200g x Part 1
120g x Fructose
1g x Malic Acid
For the Strawberry Paper:
450g x Strawberry Boiron
120g x Icing Sugar
For the Strawberry Meringue
80g x Egg White
180g x Caster sugar
10g x Corn flour
10g x White wine vinegar
Strawberry Flavour drop MSK
For the Cocktail:
180g x Hepple Gin
180g Dandelion and burdock Syrup
30g x Galliano Vanilla
600g x Fentimans light tonic

Method

For the pannacotta:
Mix everything together except the gelatine. Bring to the boil and add the gelatine. Cool down before setting in glasses, weigh out 100g.
For the consomme:
Add all into a bain marie except the gelatine. Cling film over and leave for 1 hour. Pass off the clear liquid and pass through a muslin. Take out 200g and add the gelatine. Leave to cool and set 40g each on top of the pannacotta.
For the sorbet:
Boil together the sugar and water and add this to the boiron and mix well, cool in the blast chiller. When ready to serve, blend the dry ice and add to kitchen aid before whisking in the sorbet base.
For the macerated strawberries:
part 1 - Add the straws and fructose to a vac pac bag, seal and cook at 86°C for 4 hours. Pass off and keep the juice, add to this the malic acid, and fructose, pour over the strawberries and vac and seal on full, leave for ideally 12 hours.
For the paper:
Mix the boiron and sugar together, warm up to 95°C cool down and spread thinly on silpo mat, dry out at 65°C for ideally 24 hours.
For the meringue:
Whisk the egg whites, add the sugar and whisk to soft firm peaks. Add the cornflour vinegar, flavouring and colour. Spread again onto a mat and dry out.
For the cocktail:
Shake gin, syrup and gallina over ice in a Boston
shaker, pour into glasses with cubed ice and top up
with tonic.

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