For Pavlova:
Whisk egg whites until ribbon stage. Add the sugar in stages gradually making sure each addition.
Add the white wine vinegar/cornflour.
Pipe onto trays lined with greaseproof paper and bake in oven checking after 90 minutes
For Pea/mint cream:
First make Crème Patisserie. Boil milk with vanilla and mint. Pass into clean pan.
Whisk egg yolks and sugar together. Pour ½ of the milk over yolks, re-boil remaining ½ then add yolks to the pan. Cook out on medium heat until thick, then cook out on low till smooth.
Blanch peas. Add mint after 3 minutes. Cook for a further 30 seconds. Drain and blitz with ice. Pass straight over an ice bath.
When cool mix together Crème Patisserie and Pea/mint puree until smooth.
For Strawberry Sorbet:
Boil water and half sugar. Mix in dry ingredients and cook out for 2 minutes.
Pour over strawberry puree to cool. Churn and freeze
.
For Mint Jaconde:
Beat Icing sugar, ground almonds, flour, eggs and melted butter. Add chopped mint.
Make French meringue with whites and sugar. Fold into batter.
Spread thinly onto line baking tray and bake at 170°c for 7’+2’. Cling film to retain moisture.
Once cool, cut out disc and freeze.
For Strawberry Pate de Fruit:
Bring puree to the boil. Whisk in sugar and glucose followed by powders and cook out to 105/106°c.
Remove from heat and add mint liquor and citric acid. Pour into a small tray lined with cling film and allow to set in a cool place.
For Pea Consomme:
Separate some of the pea/mint puree once chilled, pass through muslin to extract pure essence.
For Pea Pearls:
Combine aliginate and stock syrup to create aliginate bath.
Once cold, Mix pea/mint puree with cream and calcium chloride.
Pipe into algin bath using syringe. Store in stock syrup till needed.
For Strawberry Brunoise:
Bruonoise strawberries (3mm dice). Store in stocky syrup and orange juice until needed.
For pea shoots:
Dust pea shoots in icing sugar.