New Forest strawberry sorbet with strawberry jelly, bergamot cream and white chocolate crumble

Matthew Tomkinson

Matthew Tomkinson

13th July 2012
Matthew Tomkinson

New Forest strawberry sorbet with strawberry jelly, bergamot cream and white chocolate crumble

Bergamot cream
Boil the cream, sugar and lemon (juice and zest) add the gelatine and pass. Stir in ...

Ingredients

  • ½ punnet English strawberries
  • ½ punnet English raspberries
  • Bergamot cream
  • 100ml double cream
  • 50g caster sugar
  • Juice of ½ lemon
  • 2 strips lemon zest
  • 1 leaf of bronze gelatine soaked
  • Bergamot essence to taste
  • Strawberry jelly
  • 250g very ripe flavourful strawberries (seconds are ok)
  • 1 strip lemon zest
  • 1 sprig thyme
  • 10g fructose sugar
  • 40 stock syrup (50/50 water and sugar boiled for 5 mins. and cooled)
  • 2 leaves of bronze gelatine soaked
  • Crumble mix
  • 200g feuilletine
  • 200g melted white chocolate
  • Strawberry Sorbet
  • 400g fresh strawberry puree
  • 100ml stock syrup (50/50)
  • Juice 1 lemon

Method

Bergamot cream
Boil the cream, sugar and lemon (juice and zest) add the gelatine and pass. Stir in the milk, add the bergamot and place in bowls to set in the fridge.
Strawberry jelly
Place all except the gelatine in a bowl and cling film. Place over a pan of simmering water and cook gently for 1 hour, pass and add the gelatine. Pour onto the set bergamot cream to form a thin layer and return to fridge tom set.
Crumble mix
Mix together, set and break into crumbs
Strawberry Sorbet
Mix all and churn in an ice cream machine until firm.
To serve
Remove the bowls from the fridge and top with a scoop of strawberry sorbet, sprinkle over some of the crumble and decorate with some of the fresh fruits.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.