Sevi & Leti - my dessert for Great British Menu 2017

Tom Brown

Tom Brown

12th May 2017

Sevi & Leti - my dessert for Great British Menu 2017

Sevi & Leti - My dessert for Great British Menu 2017

Ingredients

  • For the Camel Valley rosé Jelly
  • 400ml Camel Valley Sparkling Rosé
  • 4 leaves silver gelatine
  • 4 punnets Buttervilla Cornish strawberries
  • For the Elderflower and Lime Créme Fraiche
  • 600g créme fraiche (as firm as possible)
  • 50g icing sugar
  • 2 lime zest
  • 1 lime juice
  • 40ml Belvoir elderflower cordial
  • For the ice cream sandwich
  • 5 yolks
  • 120g sugar
  • 2 leaves silver gelatine
  • 400g double cream
  • 250g cream cheese
  • 1 vanilla pod
  • 150g Rodda’s clotted cream
  • For the Brandy Snaps
  • 540g caster sugar
  • 270g unsalted butter
  • 270g clear honey
  • 270g plain flour
  • For the strawberry jam
  • 500g fresh strawberries
  • 50g caster sugar
  • 50ml Camel Valley sparkling Rosé

Method

For the Camel Valley rosé Jelly:
Soak the gelatine in cold water until soft
Bring 50ml of the wine to a simmer and add the gelatine
Leave to cool and whisk into the rest of the wine set in champagne glasses
For the ice cream sandwich:
Sabayon the egg yolks and sugar together until pale and fluffy
Soak the gelatine until soft
Bring the cream and vanilla to the boil, add the gelatine and whisk onto the sabayon mix
Leave to chill in the blast freezer then whisk in the softened cream cheese
Pour into moulds and blast freeze until solid
Cut a hole out of the middle and put back into freezer to firm up before serving
For the brandy snap biscuits:
Cream the honey, butter and sugar together until pale
Fold in the flour, cover and leave to rest in the fridge
Roll into 10g balls and bake at 180°C until flat, golden and crispy (10-12 mins)
Cool on a wire rack until ready to plate up
For the Strawberry Jam:
Remove the stalks from the strawberries and put in a pan with the sugar and wine
Gently cook down, stirring frequently until it reaches a jam consistency
Put in the fridge to cool until plating
For the Elderflower Créme Fraiche:
Place all ingredients into a bowl and whisk together.
Leave to infuse
Pass through fine chinos before serving
Plating:
Place the ice cream sandwich on top of a brandy snap biscuit
Put a small teaspoon quenelle of clotted cream inside the hole in the middle
Spoon in some jam to fill the space around the cream and the sandwich
Place the other biscuit on top to make a sandwich
Drizzle some of the elderflower in a nice spiral on the plate and dot around a few of the strawberries and some of the jam, leaving a space in the middle of the plate for the sandwich.
Cut a small piece off the bottom of the ice cream sandwich so it stands flat upright
Place a few more strawberries on top of the jelly and finish with some fresh lime zest