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Recipe: Strawberry and watermelon

05 August 2016

Strawberries are a wonderful berry when picked at the right time of year, in the summer. This is such an uncomplicated dessert with fresh, dried and frozen strawberries all blending together sumptuously.

Serves 8

For the compressed watermelon

  • 200g watermelon
  • 200ml strawberry syrup

Dice the watermelon into one-inch squares and place nine squares in a small container. Add some strawberry syrup to each container.

For the strawberry juice

  • 800g strawberries
  • 200g sugar
  • 2 lemons, juice

Blend all the ingredients in a blender and pass through a sieve.

For the strawberry tuile

  • 100g strawberry purée
  • 54g sugar
  • 15g glucose

Bring all the ingredients to a boil. Spread thinly on a tray and dry in the oven.

For the yogurt jelly

  • 330g Greek yogurt
  • 70ml simple stock syrup
  • ½ vanilla pod, seeds only
  • 2 gelatine leaves

Boil the syrup and add the gelatine. Add the vanilla seeds to the yogurt then pour the warm syrup mixture over the yogurt and mix thoroughly.

Pour the mixture into a lined container and set in the fridge. Once set, cut into 2cm squares and place back in the fridge prior to serving.

For the Newby Strawberry & Mango Tisane ice-cream

  • 100g cream
  • 75g glucose
  • 45g sugar
  • 350ml milk

Boil the cream and glucose and add the sugar. Remove from the heat and place one Newby Strawberry and Mango Tisane teabag into the saucepan and brew for 6-8 minutes. Add the milk and mix with a hand blender. Freeze once cool.

For the strawberry mousse

  • 400ml strawberry purée
  • 3 egg yolks
  • 125g sugar
  • 5 gelatine leaves
  • 400g semi-whipped cream

Boil the strawberry purée. Sabayon the egg yolks and sugar and pour over the strawberry purée.

Add the gelatine to the mix and cool. Once cooled, fold in the semi-whipped cream and place in the fridge to set.

To serve, whip mixture and either pipe onto the plate or place in quenelles.

Recipe taken from Smile Or Get Out Of The Kitchen by Adam Handling. Photography by Tim Green

TagsChef and Recipes
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