Ingredients
Strawberry paper
500g strawberry purée
30g caster sugar
20g super neutrose
Strawberry sorbet
1kg strawberry purée
40g lemon juice
40g sugar
5g gellan gum
Spiced strawberry purée
500g strawberry purée
125ml balsamic vinegar
5g mixed peppercorns
3g star anise
Basil oil
1bunch of picked basil
300g of pomace oil
Creme chantilly canister
200ml milk
200ml cream
1 vanilla pod (seeds)
2 leaves gelatine
2 gas capsules
Meringue
200g egg whites
400g sugar
2 vanilla pods (seeds)
Method
Strawberry paper
Boil the purée in a saucepan. Mix the sugar and the super neutrose together. Mix the sugar and the super neutrose to the purée. Place the mix into a thermomix and blend on level 7 for 9 minutes. Spread the mixture thinly onto a rubber pastry mat. Dry in the oven at 86c for about 2 hours.
Strawberry sorbet
Blend all ingredients together. Pass and churn in an ice cream maker.
Spiced strawberry purée
Place the purée and vinegar into a medium sized pan. Wrap the spices in a muslin cloth and place in with the purée. Bring the mix to the boil. Reduce by ¹/³and allow the spices to infuse for 30 minutes. Pass through a fine sieve. Chill.
Basil oil
Place all ingredients in a thermomix and blend. Pass through a fine sieve lined with a muslin cloth.
Créme chantilly canister
Soak the leaves of gelatine in ice water. Heat 50g of the milk. Mix the rest of the milk, cream and vanilla together. Melt the gelatine into the 50g of milk and mix with the rest of the milk and cream. Place the mix in the fridge and allow to set. When set, whisk well and place in the espuma gun and charge with the 2 gases.
Meringue
Scrape the vanilla pods and place in a mixer bowl with the egg whites. Whisk and slowly add the sugar to form as honey soft peak Meringues. Spread thinly onto parchment paper and bake in the oven at 80c for 3-4 hours. Store in a dehydrator to keep crisp.
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PHOTOGRAPHY BY JEAN CAZALS