With Scottish strawberries this simple dessert is always a nice treat. Making the biscuit using a very simple method with Maltosec (known as Abzorbit by other brands). The hot and cold strawberry hits from this dessert work well.
Preparation: 30 minutes plus time for setting in the freezer
Cooking:
Serves: 12 people
Ingredients
- Whole Scottish Strawberries
Method
Sprinkle some sugar over sliced strawberries for about 20 minutes to macerate.
NB Dust the strawberries with a little blitzed up freeze dried strawberries as garnish
For the Parfait
Ingredients
- ½ Strawberry Puree
- 3 Egg Whites
- Pinch of Salt
- 250g Sugar
- 175ml Water
- ¼ L semi whipped cream
Method
Make the parfait by whisking the egg whites until stiff, mean while heat and gently boil the sugar and water for 5 minutes, pour this on to the whipped egg whites continually whisking until it has cooled and is a meringue texture.
Fold in the strawberry puree and cream, pour in to a mould and put in the freezer to set
For The Fritters
Ingredients
- 125g Flour
- ¼ tsp salt
- Grated peel of half a lemon
- 1 tbsp vodka
- 2 egg yolks
- 2 egg whites stiff peak
- 1 tbsp oil
Method
Fry the strawberry fritters to order they will go soft fairly quickly so they need to be served straight away. Whisk everything except the egg whites and oil together to make a batter. Add a little water if needed to get that pouring cream consistency.
Before frying, whisk the egg whites to stiff peak and stir in to the batter along with the oil. Using cocktail sticks dip and fry the strawberries at 190c for 30 seconds to a minute, dust with sugar and serve with everything else on the plate.
Almond Sable Biscuit
Ingredients
- 100g finely ground almond
- 12g maltose
- 7-10g of 50/50 stock syrup
Method
Make the biscuit by mixing all the ingredients together to form a dough. Spray two parchment sheets with oil and roll out very thin. Allow the mix to dry a little then cut in to shapes before baking at 130c for 10 minutes till slightly brown.
Vanilla Ice Cream
Ingredients
- 400g double cream
- 600g milk
- 120g sugar
- 75g dextrose
- 100g pro crema
- 4g vanilla seeds
Method
Make the ice-cream by adding all the ingredients together and blitz well using a hand blender. This is best left over night before churning; you can churn after about 20 minutes though. The Pro Crema acts as a stabiliser and the Dextrose helps prevent ice crystals to a certain degree.
