Meringue and tuile biscuits add a pleasing crunch to this grown up version of jelly and ice cream.
Equipment: For this recipe you will need an ice cream maker, a silicone mat and a freestanding mixer.
For the vanilla ice cream, in a bowl whisk the sugar and egg yolks until pale and fluffy.
Fill a large bowl with ice.
In a saucepan, warm the milk and double cream with the vanilla (both the pods and seeds) to just under boiling point.
Strain the warm milk through a sieve, into the egg yolks, whisking constantly. Then transfer the mixture to a clean pan.
Heat the custard gently and stir continuously for around five minutes, until the mixture thickens.
Once thickened, immediately transfer to the pan to the bowl filled with ice to stop the cooking process and begin to cool.
When cooled, pour the mixture into an ice cream machine and churn, according to manufacturer’s instructions, until set. Transfer to a freezer to firm up.
For the strawberry jelly, place the strawberries and sugar in a pan. Add 500ml/18fl oz water, cover and cook until the strawberries have softened (approximately five minutes).
Strain the strawberries over a measuring jug and reserve the juice.
In a pan heat 500ml/18fl oz of the strawberry juice with the strawberry and mint vinegar (if using). Squeeze the gelatine to remove any excess water, then add to the warmed strawberry juice and whisk until dissolved.
Remove the strawberry mix from the heat and set aside to cool to room temperature. Divide the jelly mix between four plates with rims and carefully place into a fridge for 1-2 hours, or until set.
Preheat the oven to 100C/205F/Gas ¼.
For the strawberry and mint coulis, blend the strawberries, 60g/2¼oz of the caster sugar and the strawberry and mint vinegar (if using) in a food processor. Sieve and set aside.
For the meringue, in a freestanding mixer whisk the egg whites until soft peaks form. Reduce the speed and slowly add the sugar.
When all the sugar has been incorporated, spoon the meringue into a piping bag and pipe eight small blobs onto a silicon mat.
Bake the meringues for 10 minutes, then reduce the oven temperature to 60C/140F (if using a gas oven turn it off, but keep the door closed) and bake for another 20 minutes. Remove the meringues from the oven, and set aside until needed.
Increase the oven temperature to 200C/400F/Gas 6.
For the sesame seed tuiles, mix the flour and sugar together in a bowl then pour in the orange juice and melted butter and mix well. Fold in the ground almonds, sesame seeds and orange zest. Spread a very thin layer on a silicone mat and bake for 6-8 minutes, until golden-brown.
Remove the tuiles from the oven, and cool for a minute, then cut into four triangles while still pliable. Set aside to harden.
For the pistachio cake, line a shallow 15 x 20cm/6 x 8in baking tray with greaseproof paper. Mix the flour and the sugar together In a large bowl, then add the foamy egg whites and butter. Mix thoroughly then fold in the nuts and stiff egg whites.
Pour the mixture into the line baking tray and bake for 15 minutes, or until golden-brown. Remove the pistachio cake from the oven and set aside to cool.
Once cooled, cut out eight cylinders of pistachio cake using a small cutter. Dust with icing sugar.
To serve, carefully place two cylinders of cake on each plate of jelly. Add two meringues, a scoop of vanilla ice cream and a sesame tuile. Finish with a drizzle of strawberry coulis.
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