- STRAWBERRY CONSOMME
- 10 punnets alpine strawberries
- 300g granulated sugar
- 30g crème de fraise
- STRAWBERRY JELLY
- 500mls strawberry consommé
- 14g veg gel
- Sugar to taste
- LAPSANG TEA PANNACOTTA
- ¾ pint of milk
- ¼ pint of cream
- 20g lapsang loose tea
- 100g sugar
- 2 leaves of gelatine
- WHITE CHOCOLATE ESPUMA
- 300mls milk
- 3oomls cream
- 30ml kahlua
- 9 yolks
- 260 sugar
- 150g milk chocolate
- 30g pro espuma (cold)
- STRAWBERRY SORBET
- 1kg strawberry puree
- 50mls strawberry liquor
- 6oz sugar
- 50g stabilize
- BASIL SYRUP
- 1 pint water
- 200g sugar
- 1 bunch basil
- WHITE CHOCOLATE POWDER
- 100 g ab-zorbit
- 180 g white chocolate
- CHOCOLATE SHORTBREAD
- 375g butter
- 185g sugar
- 560g flour
- 10g Valrohna cocoa powder
- 90 g grated Valrohna chocolate
STRAWBERRY DESERT TASSILI
Richard Allen
9th March 2012
STRAWBERRY DESERT TASSILI
STRAWBERRY CONSOMMEPick and Chop straws roughly, sprinkle with the sugar and liquor hang in a muslin...
Ingredients
Method
STRAWBERRY CONSOMME
Pick and Chop straws roughly, sprinkle with the sugar and liquor hang in a muslin cloth over night in the fridge
LAPSANG TEA PANNACOTTA
Boil milk and cream, add tea bag and infuse for 30 minutes
Pass, add sugar add gelatine, place in container, fridge until required, take out tea spoon size pieces and roll in chocolate shortbread crumbs
LAPSANG TEA PANNACOTTA
Boil milk and cream, add tea bag and infuse for 30 minutes
Pass, add sugar add gelatine, place in container, fridge until required, take out tea spoon size pieces and roll in chocolate shortbread crumbs
BASIL SYRUP
Boil sugar and water until syrup; add basil and leave to cool out of the fridge
For 4 hours
Pass and put in squeezy bottle
WHITE CHOCOLATE POWDER
Place ab-zorbit in blender add melted white chocolate
CHOCOLATE SHORTBREAD
175 degrees c for 9 minutes
Leave to cool on wire rack
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