Serves 8


Tahitian vanilla custard

250ml UHT Cream

50ml whole mile

3 egg yolks

44g caster sugar

2 vanilla pods, scraped


Strawberry Spheres

500g still water

2.5 Algin

200g strawberry consommé (refer strawberry consommé recipe below)

1g Calcium lactate

0.5g Xantan

200g strawberry consommé (extra, to keep finished spheres in)



Strawberry Consommé

2 punnets of ripe strawberries

60g icing sugar


Vanilla Meringue

4 vanilla pods, scraped

32g egg  whites

25g castor sugar

22g  icing sugar

1.5g corn flour


Vanilla Crème Pat

270g whole milk

25g unsalted butter

3 egg yolks

56g castor sugar

40g plain flour

1 scraped vanilla pod

200g double cream


Mint Panna Cotta

50g fresh mint

500g double cream

200g milk

1.5 leaves of ‘Bronze’ leaf gelatine

45g castor sugar



Tahitian vanilla custard

Set oven to 98°C. Have 17cmx12cmx1cm deep mould ready on a tray. Also have a blow torch, fine sieve, sauce gun and a large measuring jug. It is important that you work quickly. Whisk together vanilla, sugar and egg yolk. Bring the combined creams to the boil and pour over eggs, slowly while whisking. Strain mixture into the reserved large measuring jug. Place tray in oven and while door is open pour mixture into sauce gun and then fill the cassonade mould. Brush the top with the blow torch to remove any bubbles and then gently slide the tray into the oven. Bake for 12-16 mins. The cassonade should be set but have a slight wobble. Allow to cool in fridge and then transfer to the freezer so it will be firm when you are ready to portion.


Strawberry Spheres

Using a hand blender mix the water and algin together for 2 mins. Then in a separate container combine the calcium and strawberry consommé with a hand blender for 2 mins. Lastly mix the xantan into the strawberry mixture with a hand blender for two mins.Leave both mixtures to settle overnight. Using a teaspoon, drop a small amount of the strawberry liquid into the algin bath and gently move the container to allow the strawberry ball to fall under the surface and keep it there for two mins. Then using a slotted spoon, remove and place into a bath of still water to rinse off the excess algin. Remove it again and place into the extra bath of strawberry consommé to keep until needed. Repeat this process making batches of 10 at a time. Allow 5 spheres per person.


Strawberry Consommé

Take the tops off and halve all the strawberries. Add the icing sugar and place into a mixing bowl. Cover with cling film and set above the stove or oven until you have a clear juice. This can take up to 4 hours. Pass through a fine cloth or napkin to reveal a crystal clear consommé.


Vanilla Meringue

To make the vanilla powder for the meringues, leave scraped vanilla pods in a warm place (on top of an oven is ideal) for 24 hours, or until completely dry. Blitz in a food processor and shake through a fine sieve. Whip egg whites with sugar until stiff peaks form. Add sifted icing sugar and corn flour in three batches. Continue whipping for 10 mins. Spray Silpat mat with greasing spray. Spread meringue evenly over. Dust with vanilla powder and cook at 78°C for 1.5 hours. Carefully remove from tray and keep in a dehydrator or in an airtight container until serving.


Vanilla Crème Pat

Bring milk and butter to the boil. In a bowl, whisk sugar and yolks, followed by the flour. Pour the hot milk and butter over the yolks, when combined place back into the pan. Bring to a rolling boil on the stove for 3 mins, whisking continuously. The mixture will thicken, be careful it doesn’t stick to the bottom of the pan. Pass through a fine sieve, pushing mixture through with a ladle. Cool on a tray lined with cling film. Once cool, place 100g of the Crème Pat Base into a bowl and soften with a Maurice. Incorporate the vanilla. In a separate bowl, semi whip the double cream. Then fold it through the Vanilla Crème Pat. Keep in a piping bag until serving.


Mint Panna Cotta

Soak gelatine in cold water. Bring the milk and cream to the boil. Add the fresh mint. Cover with cling film and infuse for 20 mins. Pass through a fine sieve. Squeeze excess water out of gelatine and add to mixture, along with the sugar. Stir to combine. Test the mixture for taste and also set a small amount to test that the setting consistency is correct. Pour into small ramekins to serve as a side to your final dish. Allow 1 hour setting time before you serve.


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