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Strawberries with meringues and Kendal mint cake water ice

Ingredients

For the Kendal mint cake water ice
  • 160g/5½oz Kendal mint cake

  • 450ml/15¾fl oz sparkling water

  • 2 tbsp lemon juice

  • ¾ gelatine leaf, soaked in cold water, drained

For the old English cream
For the strawberry marmalade
For the meringue
For the strawberry jelly
To garnish

Preparation method

  1. For the Kendal mint cake water ice, heat the mint cake, 100ml/3½fl oz of the sparkling water and the lemon juice in a saucepan until boiling. Reduce the heat and simmer for 5-6 minutes, or until the mint cake has dissolved.

  2. Whisk in the gelatine and strain the mixture through a sieve into a 20cmx5cm/8inx2in tray. Stir in the remaining sparkling water and place into the freezer. Whisk the water ice with a fork every 30 minutes for 2 hours. Spoon the water ice into a container and freeze until ready to serve.

  3. For the old English cream, heat 75ml/2½fl oz of the cream, the vanilla pod, sugar and milk in a medium saucepan until boiling. Remove the pan from the heat, whisk in the gelatine and set aside to cool. Whisk the remaining cream in a bowl, until soft peaks form when the whisk is removed. Carefully fold the cream and milk mixture into the whipped cream. Set aside.

  4. For the strawberry marmalade, heat the strawberries, sugar and lemon juice in a saucepan for 5-6 minutes, or until the strawberries are soft. Remove the strawberries from the pan, using a slotted spoon. Heat the remaining juices for a further 5 minutes. Pour the strawberry syrup over the reserved strawberries and set aside.

  5. For the meringue, preheat the oven to 80C/180F/Gas ¼. Line a baking tray with greaseproof paper.

  6. Whisk the eggs whites in a bowl until soft peaks form when the whisk is removed. Gradually whisk in the sugar and continue to whisk for 5 minutes, or until stiff peaks form when the whisk is removed.

  7. Spoon the meringue mixture into a piping bag and pipe cones onto the baking tray. Bake in the oven for 40-45 minutes, then remove from the oven and set aside to cool.

  8. For the strawberry jelly, heat the strawberries, sugar, lemon juice and water in a pan. Simmer for 2-3 minutes, then remove from the heat, cover with cling film and set aside to cool for one hour. Strain the strawberry mixture through a muslin cloth suspended over a bowl and discard the pulp once the liquid has strained into the bowl.

  9. Heat the strawberry juice in a pan and whisk in the agar agar. Pass the mixture through a sieve and set aside to cool slightly.

  10. To serve, spoon some of the strawberry marmalade into each of 4 glass bowls and top with a few slices of strawberry. Spoon the old English cream over the strawberry marmalade, and chill in the fridge until set. Pour over the strawberry jelly and then chill in the fridge until set. Spoon the Kendal mint cake water ice on top of the jelly and place some strawberries on top. Top with the meringue cones and sprigs of mint.

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