Strawberries, jelly and custard
PUBLISHED: 06:39 25 August 2014
Archant Norfolk Photographic / James Bass © 2011
Make approx 6/8 dessert glasses
300g strawberry purée
200ml diluted elderflower cordial
3 leaves gelatine
For the custard
450ml double cream
8 free-range egg yolks
100g caster sugar
1 vanilla pod
4 egg whites
100g granulated sugar
250ml double cream
1000g caster sugar
Icing sugar to dust
1 First make the jelly: Puree 200g of the strawberries.
2 Bring the diluted elderflower cordial to the boil.
3 Soak the leaf gelatine in cold water. When it’s softened, whisk into boiling cordial. Allow to cool.
4 Mix the strawberry puree with the cordial.
5 Spoon the mixture into suitable glasses. Chill to set the jelly.
6 Make the meringue: Separate the eggs.
7 Whisk the whites to soft peaks. Add the caster sugar and continue to whisk until stiff.
8 Pipe on to silicon mat or baking parchment. Bake at Gas 1/125C for 45 minutes to one hour. Remove from oven and cool.
9 Make the custard: Whisk the egg yolks with the caster sugar over boiling water. Whisk until thick, pale and double in volume.
10 Bring the cream to the boil with the split vanilla pod. Pour on the cream and whisk until cool.
11 Pour the custard on to the jelly. Allow to set.
12 Mix the cream with the sugar.
13 Whisk to soft peaks.
14 Place chopped strawberries on to the custard.
15 Pipe or spoon the cream on to the strawberries.
16 Top with strawberries and meringue. Dust with icing sugar.