The Ultimate Strawberries and Cream by Chris Coates, Head Chef at The Lambert Arms in Oxfordshire
Preparation Time: 20 minutes
Cooking Time: 30 – 45 minutes
Chilling Time: minimum 8 hours but ideally overnight
Makes: 8 Portions
For the Set Vanilla Ice Cream:
500ml Semi Skimmed Milk
8 Dariole Moulds
500ml Double Cream
120g Caster Sugar
5 ½ Leaves of Gold Gelatine
2 Vanilla Pods
For the Poached Strawberries:
100g Caster Sugar
For the Strawberry Jelly:
200ml Strawberry Puree
Sugar to taste
3 leaves of Gold Gelatine
For the Strawberry Sorbet:
100ml Strawberry Puree
1 TBLSP Glucose
To present The dish:
Set Vanilla Ice Cream:
Place the cream, milk and sugar into a suitable size pan and warm gently. Cut the vanilla pods in half lengthways and scrape out the seeds then add these to the pan. Place the gelatine leaves separately into cold water to soften and once soft and pliable add to the cream mixture whilst it is hot being sure to squeeze out and excess water so as not to dilute the mixture. Allow this to chill before pouring into the moulds as this will prevent the vanilla seeds from sinking. Place in the fridge for a minimum of 8 hours but would be better overnight.
Cut each strawberry into 6 pieces. Place the water and sugar into a pan and bring to the boil, add the strawberries and immediately remove from the heat and allow to cool.
Place the strawberry puree, water and sugar in a pan and warm gently. Place the gelatine leaves separately into cold water to soften and once soft and pliable add to the mixture whilst it is hot being sure to squeeze out and excess water so as not to dilute the mixture. Pour the mixture into a container and place into the refrigerator to set, once set remove from the container and cut into 2cm cubes. Line your container with clingfilm so that the jelly can be removed more easily. Also cutting the jelly with a hot knife will help get clean crisp edges.
Pour all ingredients into a pan and bring to the boil. Puree the mixture and place into an ice-cream machine to churn. Once complete place into the freezer to finish freezing.
Take one of the strawberries and slice thinly from top to bottom and fan out creating a line. Cut the other strawberry into 6 wedges. Remove Vanilla Cream from the mould and place onto the plate. Take 4 pieces of Jelly, 6 pieces of the poached strawberry, 3 teaspoon roches of the Strawberry sorbet and place artistically onto the plate. To finish drizzle with poaching liquor.
The Lambert Arms is a beautiful old Coaching Inn in Oxfordshire. The hotel is set in the Chiltern hills and is only 25 minutes from Bicester Village shopping outlet. The hotel has teamed up with Bicester Village to offer guests an exclusive VIP 10% Discount Card, valid across all 130 boutiques. Find out more here.
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