Strawberry Sundae

Alyn Williams

Alyn Williams

18th September 2013
Alyn Williams

Strawberry Sundae

Strawberry Sundae, Mivvi, Elderflower meringueFrom Richard McLellan, sous chef, Alyn Williams at The Westbury, Mayfair


  • Strawberry shake
  • 250g English strawberries
  • 500ml whole milk
  • 100g Greek yogurt
  • 80g stock syrup
  • 150g strawberry coulis
  • Mivvi
  • 250g vanilla ice cream
  • 250g strawberry sorbet
  • Meringue
  • 150g egg white
  • 224g caster sugar
  • ? tsp lemon juice
  • Meringue filling
  • 300g whipping cream
  • 30g icing sugar
  • 1 vanilla pod
  • 20ml elderflower cordial
  • Pannacotta
  • 500g Greek yogurt
  • 500g buttermilk
  • 400g milk
  • 100g icing sugar
  • 8 gelatine leaves (bloomed)


Strawberry shake
Blitz all ingredients and pass through a fine sieve.
Set the ice cream and sorbet in different sides of the container. Do this in 2 stages.
Whisk egg whites until frothy. Add sugar in 3 stages and whisk until stiff. Bake at 170°c for 5 minutes and dry out in a hot cupboard or a low oven.
Meringue filling
To create the elderflower Chantilly, whisk all ingredients together till soft peak. Pipe the filling into the meringues once they have cooled down.
Mix yogurt, buttermilk and sugar in a bowl. Whisk gelatine into warm milk. Pass through a fine sieve and set in appropriate dishes.

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