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Ladies Dressed in White

Serves 4

Ingredients

Strawberry Sorbet
830g Fresh English Kent Strawberries, hulled
170g Caster Sugar
½ tsp Citric Acid

Meringue
150g Egg Whites
300g Caster Sugar

Yoghurt Parfait
150g Water
150g Caster Sugar
160g Pasteurised Egg Yolks
283g Double Cream
½ Vanilla pod, seeds scraped out
283g Thick Yoghurt
5g Orange blossom water

Orange blossom syrup
200ml Water
200g Caster sugar
½ Vanilla pod, seeds scraped out
2 star anise
2 cloves
1 tsp Orange blossom Water

Marinated Strawberries
12 Fresh Strawberries, hulled and chopped?
Orange Blossom Syrup

Strawberry Kadayif
80g Cream cheese
1 tsp Vanilla extract
Marinated strawberries
200g Kataifi Pastry
10g Icing sugar

Strawberry Champagne & Jelly
500g Fresh English Kent Strawberries, hulled, whole
2 punnets Raspberries- best quality available, whole
30g Icing Sugar
½ Vanilla Pod
1 bottle Champagne
2 leaves gelatine

Pistachio Cream
250g Whole Milk
70g Caster Sugar
25g Cornflour
40g Egg yolks
40g Unsalted Butter
30g Pistachio paste- best quality available
30g Red Turkish Pistachios, toasted and roughly ground

Garnish
40g Green Iranian Pistachios, lightly toasted & ground
10g mixed micro sorrel
Icing Sugar, for dusting

Method

Strawberry Sorbet
1. To make the strawberry sorbet, blend the strawberries, strain through muslin and add sugar and citric acid.
2. Place into an ice-cream machine to churn.

Meringue
1. To make the meringues set the oven temperature to 60c.
2. Whisk the egg whites to soft peaks then gradually whisk in the sugar.
3. Spread out onto a tray lined with a non-stick baking mat into a 0.5cm thickness. Place into the oven for approx. 2 hours or until completely dried out.

Yoghurt Parfait
1. To make the yoghurt parfait start by making a sugar syrup with water and sugar, heat to 121c.
2. Whisk the eggs yolks until light and fluffy using a food processor.
3. With the machine on its slowest setting drizzle in the sugar syrup, then turn up to full speed and keep whisking until the bottom of the bowl is cool to touch.
4. Meanwhile, whisk the double cream with the seeds from the vanilla pod to soft peaks. Gently whisk in the yoghurt and orange blossom.
5. Fold the egg yolk and cream mixtures together and set into 7cm ring moulds, pouring about 2cm up the mould.
6. Place into the freezer to set - approx. 1 ½ hours setting time needed.

Orange blossom syrup
1. For the orange blossom syrup combine all the ingredients in a small pan.
2. Cook on a low heat for approximately 10 minutes until it is a syrup consistency.
3. Allow it to cool.

Marinated Strawberries
1. Once the syrup is cool place the strawberries into the syrup..
2. Leave to marinate for 30mins.

Strawberry Kadayif
1. To make the pastries first combine the cream cheese with the vanilla.
2. Pipe the mix into a silicon sphere mould (approx. 3cm across), half way, place in a small amount of the marinated strawberries and then top off with more cream cheese, place into the freezer for approx. 1 hour.
3. Pull apart the strands of the kadayif pastry.
4. Take a small handful of the pastry and flatten out into a long rectangular piece on the board, place a frozen round of cream cheese in the centre and then roll the pastry round to form a ball, wrap tightly in cling film and chill for 30mins in the blast chiller.
5. Set the fryer to 180c.
6. Now deep-fry the pastries until golden brown, 3-4 mins.
7. Heavily dust the pastries with icing sugar and place into a silver serving bowl lined with a white napkin.

Strawberry Champagne & Jelly
1. For the champagne, mix together the strawberries, raspberries, icing sugar and vanilla pod with seeds scraped out, place into a bowl and cover with cling film.
2. Place over a bain marie and gently cook for approx. 1 hour.
3. Strain off and keep the liquid, allow it to cool.
4. Measure out 200ml and add 2 leaves of gelatine, mix to dissolve.
5. Place in a small container and allow the mixture to set. Reserve the mixture in the fridge until serving up.
6. Once the rest of the strawberry mix has cooled pour into miniature champagne bottles 1/3 of the way up, top with champagne, put the tops on and chill.
7. Serve in an ice bucket with champagne glasses on a tray.

Pistachio Cream
1. To make the pistachio cream warm through the milk with half the sugar.
2. In a bowl combine the egg yolks, corn flour and remaining sugar.
3. Pour a little of the warm milk over the egg yolk mix then pour the whole lot back in the pan. Return to the heat and keep whisking and cooking gently until thickened, approx. 3-4 mins. Take off the heat and whisk in the butter bit by bit.
4. Finally, add in the pistachio paste and pistachios.
5. Leave to cool in-between layers of cling film.
6. Once cool place into a squeezy bottle.

Garnish
1. Remove the yogurt parfait from the mould. And roll in the ground pistachio.
2. Place the coated parfait in the centre of the dish.
3. Surround with a spoonful of jelly, marinated strawberries and dots of pistachio cream.
4. Top with a quenelle of the strawberry sorbet.
5. Break up the meringue into large shards.
6. Use three pieces of the meringue to surround the dessert so that you can only see the white of the meringue.