Strawberry melba

Ingredients

For the strawberry marshmallow
28g/1oz gelatine
255g/9oz invert sugar (generally only commercially available)
300g/10½oz caster sugar
140g/5oz strawberry pulp
pink food colouring
butter, for greasing
icing sugar
cornflour
For the almond streusel
120g/4¼oz strong flour
120g/4¼oz brown sugar
120g/4¼oz ground almonds
120g/4¼oz butter, cut into cubes
For the whipped ivoire and vanilla ganache
600ml/1 pint 2fl oz double cream
60g/2¼oz invert sugar
60g/2¼oz glucose (available in some supermarkets and chemists)
200g/7oz dark chocolate, melted
70g/2½oz cocoa butter (generally only commercially available)
200ml/7fl oz double cream mixed with 4 vanilla pods, chilled for 24 hours to infuse
For the strawberry coulis
675g/1lb 8oz strawberry purée
450g/16oz liquid glucose (available in the baking section of some supermarkets)
66ml/2¼fl oz lemon juice
45g/1½oz white chocolate spheres
For the fresh strawberry glaze
210g/7½oz fresh strawberries
25ml/1oz lemon juice
170g/6oz liquid glucose (available in the baking section of some supermarkets)

Method

1. For the strawberry marshmallow, weigh the gelatine and add enough cold water to obtain a total weight of 85g/3oz.
2. Place 150g/5½oz of the invert sugar, all of the caster sugar and 70g/2½oz of strawberry pulp in a large pan over a medium heat and heat to 110C/230F (use a sugar thermometer to check the temperature) to make a syrup.
3. Place the remaining invert sugar and strawberry pulp into a heatproof mixing bowl. Add the melted sugar and strawberry syrup and mix well.
4. Place the gelatine and water into a microwave-safe bowl and cook in a microwave until melted. Pour the melted gelatine over the hot sugar and strawberry mixture and beat until the mixture leaves a ribbon-like trail when the whisk is dragged across the surface of the mixture. Set aside and leave to cool.
5. When the marshmallow has cooled slightly and is still runny, incorporate the colouring and mix thoroughly (you will only need a tiny amount).
6. Keep checking the temperature of the mixture. As soon as the mixture has reached 40C/104F, pour into a 10cm/4in tray, lined with a greased silicone sheet. Smooth the surface with a wet spatula and leave for 30 minutes.
7. Sprinkle the surface with a little of the icing sugar and cornflour. Place the remaining icing sugar and cornflour into a bowl and mix well.
8. After the marshmallow has set (2-3 hours), cut into 1cm/½in x 1cm/½ cubes with a sharp knife. Immediately roll the marshmallow cubes in the mixture of icing sugar and cornflour and set aside.
9. For the almond streusel, sift the dry ingredients together into a large bowl, then add the butter and mix well until the butter is incorporated.
10. Cover with cling film and place into the fridge for 35 minutes.
11. Preheat the oven to 160C/320F/Gas 2.
12. Remove the dough from the fridge and pass through a sieve.
13. Spread the grains of dough onto a silicone sheet and bake in the oven for 10-12 minutes, or until the streusel is light golden-brown.
14. For the whipped ivoire and vanilla ganache, pour the cream into a pan over a medium heat. Add the invert sugar and glucose and bring to the boil.
15. Place the melted chocolate and cocoa butter into a heatproof bowl. Gradually pour the boiling cream mixture over the melted chocolate and the cocoa butter, mixing from the centre, to create a shiny and elastic core, showing the start of an emulsion.
16. Continue adding the hot cream mixture a little at a time. Mix with a hand mixer to achieve a good emulsion.
17. Pass the chilled cream and vanilla mixture through a fine sieve, then add it to the chocolate ganache. Whisk the mixture to obtain a thick consistency suitable for use in a piping bag and set aside.
18. For the strawberry coulis, mix the strawberry pulp with the liquid glucose and the lemon juice in a pan over a medium heat. Bring to the boil, then remove from the heat and set aside to cool. Once cool, pour into the 3cm/1¼in chocolate sphere moulds on a baking tray. Transfer to the freezer.
19. For the fresh strawberry glaze, place the strawberries and lemon juice into a bowl and mix well. Add the glucose then place into the fridge to chill.
20. To serve, place one tablespoon of almond streusel and 2-3 strawberry marshmallow cubes into the base of four cocktail glasses.
21. Using a piping bag with a plain nozzle, pipe some of the whipped chocolate ganache over the streusel and marshmallows.
22. Add a chocolate sphere filled with strawberry coulis to each bowl.
23. Replace the piping bag nozzle with a 2cm/1in fluted nozzle and pipe out attractive pointed rosette shapes of the ganache around each chocolate sphere.
24. Pour the fresh strawberry coulis into the gaps in the rosette and decorate with the glazed strawberries. Serve immediately.