- 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
New Forest strawberry sorbet with strawberry jelly, bergamot cream and white chocolate crumble
Matthew Tomkinson
13th July 2012
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
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.
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