Gariguette Strawberry Salad by Richard Phillips



Standard Supplier 22nd July 2014


Standard Supplier

Gariguette Strawberry Salad by Richard Phillips

Gariguette Strawberry Salad by Richard Phillips in association with Brakes.


  • 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


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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