Strawberries and cream

• Makes 3

• Preparation time:

• Cooking time:

Ingredients

For the sugar syrup:
100g caster sugar
100ml water

For the elderflower jelly:
100ml sugar syrup
10 gelatine leaves
700ml water
100ml Elderflower cordial
100ml white wine

For the raspberry and lime sauce:
15 punnets Raspberries, washed, drained
110g caster sugar
100ml water
3 limes, fine zest of 3, juice of 1

For the almond soil:
150g caster sugar
150g almond meal
75g plain flour, sieved
5g salt
65g butter, melted

For the chantilly cream:
500ml cream, fresh
60ml Brandy
80g icing sugar

For the fresh berries:
8 punnets Raspberries washed, drained
8 punnets Strawberries washed, drained
8 punnets Blueberries washed, drained
200g Berry sorbet
As required Baby Basil leaves

Method

For the sugar syrup:
Over a moderate heat, in a suitably sized saucepan, combine the sugar and water, gently warm until the sugar has completely dissolved, remove from the heat.

For the elderflower jelly:
Over a moderate heat in a suitably sized saucepan, gently warm the sugar syrup.

Cover the gelatine leaves in cold water until softened.

Add the 700ml of water to the sugar syrup and allow to gently warm.

Remove the gelatine from the water and squeeze out any excess water. Add to the sugar syrup mix and stir through until the gelatine is fully dissolved and thoroughly combined.

Add the Elderflower cordial and white wine and thoroughly combine.

Pour the mix into a suitably sized container and place into the refrigerator to set, when set, turn out and cut into the desired number of portions and shapes.

For the raspberry and lime sauce:
Over a low heat in a suitably sized saucepan, combine the raspberries and sugar, allowing the sugar to completely dissolve into the raspberries.

Add the water and bring the mixture to a slow simmer, allow to gently simmer for 10 minutes.

Add the lime juice, stir through and take off the heat and allow to cool, then add the lime zest and thoroughly combine.

Puree raspberry and lime sauce and pass through a fine strainer.

For the almond soil:
Pre-heat oven to 150C.

Line a baking tray with silicone paper.

In a suitably sized mixing bowl, combine the sugar, almond meal, flour and salt, stir until thoroughly combined. Add the melted butter and stir until it resembles a crumble mixture.

Spread the mix onto the baking tray and bake for 15 minutes or until golden brown, remove from the oven and allow to cool completely.

For the chantilly cream:
In a suitably sized mixing bowl, combine the cream and the brandy. Whisk until soft peaks form, sprinkle over the icing sugar and continue to whisk until the firm peaks form.

Cover bowl with cling wrap and refrigerate until required.

To assemble:
Dress each plate with the raspberry and lime sauce, almond soil, elderflower jelly pieces, Chantilly cream, berry sorbet, fresh berries and garnish with baby basil leaves.

Notes