Tonka Bean Fool with Poached Strawberries, Strawberry Jelly + Ice Cream

Aaron Mulliss

Aaron Mulliss

16th May 2011
Aaron Mulliss

Tonka Bean Fool with Poached Strawberries, Strawberry Jelly + Ice Cream

Tonka Bean Fool with Poached Strawberries, Strawberry Jelly + Ice Cream from The Hand and Flowers in Marlow


  • Strawberry Jelly
  • 100ml of strawberry poaching liquor
  • 50ml cabernet sauvignon vinegar
  • Gelatine for setting( 1 leaf per ¼ pint)
  • Tonka Cream
  • 750ml Double Cream
  • 750ml Milk
  • 12 Yolks
  • 100g Sugar
  • 20g Chopped Tonka Beans
  • Strawberry Ice Cream
  • 1 litre x Strawberry puree
  • 1 litre x Single cream
  • 450g x Castor Sugar
  • Poached Strawberries
  • ¼ part sugar to 1 part strawberries
  • 1 x Vanilla Pod


1. Hull and half the 3 punnets of strawberries, mix with the 200g sugar and the scrapped vanilla pod. Place in a bowl and clingfilm. Put the bowl over a pan of simmering water and steam cook the strawberries till soft and the juices are out. Remove from the heat and chill.
2. Take 100ml of strawberry poaching liquor and 100ml of cabernet sauvignon vinegar and bring to the boil. Add the soaked gelatine, remove from the heat and pass into a container. Chill and set.
3. Mix together, freeze and churn

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.