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.

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