500g/1lb 2oz strawberries, hulls removed, chopped
½ vanilla pod, split, seeds scraped out
1 lemon, juice and zest only
1 aji limo chilli, sliced
1 sprig fresh mint
30ml/1¼fl oz water
stock syrup (equal amounts of sugar and water cooked together to form a syrup, for dipping
lemon sherbet, for coating
28g/1oz fresh yeast
123ml/5fl oz warm water
515g/1lb 2oz plain flour
46ml/1½fl oz milk
155g/5oz caster sugar, plus extra for dusting
56g/2oz butter, melted
6 free-range egg yolks
vegetable oil, for deep-frying
1 small jar Northumberland strawberry jam, placed into a piping bag fitted with a thin nozzle
½ litre capacity Espuma gun with 2 gas cartridges
Electric stand mixer
For the strawberry and champagne parfait, place the sugar and water into a pan and heat, stirring frequently, until the sugar has melted. Whisk the egg yolks together in a bowl until pale and fluffy, then slowly pour in the hot sugar syrup mixture, whisking continuously, until the mixture is thickened and pale.
Warm the strawberry purée in a pan and soak the softened gelatine in the champagne. Warm the champagne in a separate pan and stir until the gelatine is dissolved, then stir in the strawberry purée until well combined. Pass the mixture through a fine sieve.
Gently fold the strawberry and champagne mixture into the egg yolk mixture until well combined.
Whip the double cream to soft peaks, then carefully fold into the strawberry and champagne mixture. Fold in a dash of lemon juice, to taste. Pour the mixture into four 3cm/1.5in ring moulds lined with cling film, then place into the freezer to set overnight.
For the chocolate nougat tuille, mix the sugar, liquid glucose and cocoa powder together in a large bowl. Add the milk, stirring well, then add the melted butter and mix to a smooth paste. Add the almonds and mix again. Allow to set slightly at room temperature.
Preheat the oven to 200C/400F/Gas 6.
Spread a small spoonful of the chocolate tuille mixture onto a sheet of greaseproof paper, into a circle the same size as the parfait moulds. Repeat until you have four circles, then bake in the oven for 6-8 minutes, or until golden-brown. Remove from the oven and allow to cool on a wire rack.
For the white chocolate mousse, half-melt the white chocolate in a bowl set over a pan of simmering water (make sure the bottom of the bowl doesn't touch the water surface). Pour the hot double cream into the chocolate and whisk until the chocolate is completely melted, then whisk in the egg yolk until smooth and creamy. Allow to cool, then gently fold in the whipped cream. Chill in the fridge for one hour, or until set.
For the candied orange peel, dissolve the sugar in a pan with the water and bring to the boil. Thinly slice the orange peel into eight pieces, add to the pan and simmer for 4-5 minutes, or until softened and beginning to turn translucent. Remove the peels from the pan and allow to cool on a sheet of greaseproof paper.
For the strawberry jelly, reserve eight strawberry halves and set aside. Place the remaining halved strawberries, strawberry liqueur, fructose and lemon juice into a bowl. Mix well, then cover with cling film and place the bowl over a pan of simmering water for one hour (topping up the water in the pan with boiling water if needed).
Carefully strain the strawberry mixture through a fine sieve lined with a muslin cloth. Measure out 100ml/4fl oz of the mixture, then add the softened gelatine and stir until dissolved.
Finely chop the reserved strawberry halves and spoon into the bottom of four shot glasses. Pour the strawberry jelly mixture into the glasses so that they are approximately one-third full. Chill in the fridge until set.
Preheat the oven to 160C/325F/Gas 2.
For the almond crumble, place the flour, butter and sugar into a large bowl and rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the chopped almonds and mix well. Transfer the mixture to a baking sheet lined with greaseproof paper and bake in the oven for 20 minutes, or until golden-brown and crisp. Remove from the oven and allow to cool.
For the lemon foam, place the milk, double cream and lemon zest into a pan and bring to the boil. Turn off the heat immediately and leave to infuse for 30 minutes.
Whisk the sugar and egg yolks together in a bowl until pale and fluffy. Warm up the cream and lemon zest mixture, then pour into the egg mixture, whisking until smooth and creamy. Return the mixture to a clean pan and cook over a medium-low heat, stirring with a wooden spoon until the sauce thickens enough to coat the back of the spoon.
Pass the mixture through a fine sieve into a bowl and add a dash of lemon juice. Stir in the softened gelatine until dissolved, then chill the mixture over a bowl of ice.
When the mixture has cooled, half-fill an Espuma gun (cream charger) and insert two gas cartridges. Chill in the fridge until needed.
For the spiced strawberry soup, place all of the soup ingredients except the stock syrup and lemon sherbert into a bowl set over a pan of simmering water for one hour (topping up the water in the pan with boiling water if needed), stirring occasionally, until the strawberries have broken down. Pass the soup through a colander lined with a muslin cloth into a clean bowl. Discard the solids in the sieve and chill the soup in the fridge until needed.
Pour a few tablespoons of stock syrup and a few tablespoons of lemon sherbet into two shallow saucers. Dip the rims of four cocktail glasses in the stock syrup, then dip in the lemon sherbet to coat. Set the glasses aside until needed.
For the strawberry jam doughnut, place half of the yeast into a mixing bowl, add the water and stir to dissolve. Add 165g/6oz of the flour to the bowl and mix with an electric hand whisk until a light, wet dough is formed. Cover the bowl with cling film and leave in a warm, dry place to prove for one hour.
Pour the milk into a small bowl and stir in the remaining yeast to dissolve. In the bowl of an electric stand mixer, add the remaining flour, sugar and salt. Slowly pour in the milk, mixing with the electric mixer on a low speed until well combined. Add the melted butter and the egg yolks, mixing for a further two minutes, until well combined.
Add the proven dough to the bowl with the wetter mixture and mix together on a low speed for five minutes, until it comes together to form a smooth dough. If the mixture is too wet, add a little more flour. Roll the dough into a ball and place into a clean bowl, cover with cling film and leave to prove in a warm, dry place for one hour.
Divide and roll the dough into four balls weighing approximately 8g/¼oz, and leave to prove in a warm, dry place for 30 minutes.
For the strawberry and basil salad, place the strawberries and a few basil cress leaves into a bowl and slightly warm by placing the bowl over a pan of simmering water for one minute (make sure the bottom of the bowl doesn't touch the water surface). Remove the strawberries and leave to cool. Drizzle the balsamic vinegar over and carefully toss to coat.
For the garnish, melt the dark chocolate in a bowl set over a pan of simmering water (make sure the bottom of the bowl doesn't touch the water surface). Stir in the rapeseed oil to prevent the chocolate from setting, then brush the chocolate mixture along the length of each of four long, rectangular serving plates and carefully garnish each plate with two lines of strawberry powder (if using).
Half-fill a deep, heavy-bottomed pan with vegetable oil and heat to 180C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended). Deep-fry the dough balls, in batches, in the oil for 2-3 minutes, or until golden-brown and the doughnuts float to the surface. Remove with a slotted spoon and drain on kitchen paper. Dust with caster sugar while still warm, then allow to cool slightly. Inject some strawberry jam into the centres of the doughnuts, then place one doughnut at one end of the brushed chocolate on each serving plate.
Mix the crackle crystals with the crumble and spoon into the shot glasses with the strawberry jelly so that it is two-thirds full.
Pipe the chilled lemon foam from the Espuma gun into the shot glasses until the shot glasses are filled to the top. Place each shot glass on the brushed chocolate, at the opposite end from the doughnut.
Remove the strawberry and champagne parfait from the fridge and carefully remove from the moulds. Place each parfait on the brushed chocolate, next to the shot glass. Lay a chocolate tuille on top of each parfait and place a spoonful of the white chocolate mousse on top. Garnish each with two pieces of candied orange peel.
Place the dressed strawberry salad in the space between the parfait and the doughnut, on top of the brushed chocolate.
Serve the strawberry soup in the frosted cocktail glasses to accompany the plate of strawberry textures.
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