Ingredients
Strawberry meringues
100g egg whites
190g caster sugar
5g cornflour
20g blitzed strawberry crispies
Vanilla mousse
125g whole milk
125g whipping cream
40g egg yolks
5g caster sugar
2 bourbon vanilla pods
6g gelatine
250g whipping cream
15g egg whites
25g caster sugar
8g water
Strawberry mousse
250g strawberry puree
40g egg yolks
5g caster sugar
6g gelatine
250g whipping cream
15g egg whites
25g caster sugar
8g water
Strawberry spray
250g Valrhona Opalys white chocolate
110g cocoa butter
10g red cocoa butter
10g white cocoa butter.
Poached strawberries
100g simple syrup
2g lemon zest
1 Tahitian vanilla pod de seeded
100g wild strawberries
Strawberry sauce
100g strawberry puree
1g ultratex
1g lemon juice
Method
Strawberry meringues
Whisk the egg whites on a mixing machine gradually adding the sugar in 3 stages until a stiff meringue is formed, then add the cornflour and whisk again. On a silicone mat, pipe thin lines and sprinkle with the crispies. Place in a dehydrator overnight at 60°C.
Vanilla mousse
Whip the 250g whipping cream to ribbon stage.Make an Anglaise with the milk, cream, yolks, sugar and vanilla seeds and pods. Cook to 75°C.Add the bloomed gelatine and stir well. Pass through a fine chinois and cool this base to 25°C. Make an Italian meringue with the whites, sugar and water. Once cool, fold the meringue into the base and finally add the whipped cream. Pipe into the moulds to set.
Strawberry mousse
Whip the 250g whipping cream to ribbon stage.Make an Anglaise with the puree, yolks and sugar and cook to 75°C. Add the bloomed gelatine and stir well, pass through a fine chinois and cool this base to 25°C. Make an Italian meringue with the whites, sugar and water.Once cool, fold the meringue into the base and finally add the whipped cream. Pipe into moulds to set
Strawberry spray
Melt the chocolate and cocoa butters separately to 40°C. Mix together and then pass through a muslin cloth.Place into a spray gun and use at 35°C.
Poached strawberries
Bring the simple syrup, lemon zest and vanilla to the boil.Pour over the strawberries and leave for 1 hour to marinade.
Strawberry sauce
Blend all the ingredients with a handblender until smooth.Bag ready for use.
Find out more about Sarah Barber and her newbook here…