- Mint Meringue
- Brakes Medium Free Range Eggs C 15322
- Brakes Caster Sugar A 301
- Brakes Cornflour A 5946
- Pauleys Mint C 13015
- Strawberry Sorbet
- Strawberry Puree available from Wild Harvest
- Water
- Brakes Caster Sugar A 301
- Inverted Sugar
- Nutmeg Ricotta
- Ricotta C 23343
- Pauleys Lemons C 10260
- Whole Nutmeg available from Wild Harvest
- Ginger Granite
- Brakes Stem Ginger A 2063
- Water
- Brakes Caster Sugar A 301
- Garnish
- Pauleys British Strawberries C 450610
- Wild Strawberries available from Wild Harvest
- Pine Berries available from Wild Harvest
- Edible Flowers available from Wild Harvest
- 8 Year Aged Balsamic Vinegar available from Wild Harvest
Gariguette Strawberry Salad by Richard Phillips
Ingredients
Method
Mint Meringue
Whisk the egg until soft peeks. Combine the cornflour with a little cold water & mix until a smooth paste. Add the sugar & cornflour to the egg white & whisk until stiff peaks. Fold in chopped mint leaves. Spread the meringue on a lined baking sheet & dry out at 50°C for approximately 3 hours. Break into shards.
Strawberry Sorbet
Bring all ingredients to the boil, pass through a sieve & store in paco containers. Freeze overnight & churn when needed.
Nutmeg Ricotta
Combine the ricotta, lemon zest & freshly grated nutmeg. Set aside.
Ginger Granite
Blend all of the ingredients together, pass through a fine sieve & freeze. Fork through to create fine ice crystals.
To plate the dish…
Quenelle the ricotta & place around the plate, add the sorbet, strawberries, shards of the meringue, a drizzle of the balsamic vinegar & finally the ginger granite.
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