This recipe for strawberry sundae is by French chef Jöel Antunès, , who has returned to London from the USA to oversse the kitchens at London's new Park Plaza Westminster Bridge hotel. For more recipes, see our article, http://www.caterersearch.com/Articles/2010/09/02/334896/joel-antunes-returns-to-the-london-restaurant-scene.htm" target="_blank" rel="noreferrer">Joel Antunes returns to the London restaurant scene
• Grenadine syrup - Chez Morin, if possible
For the lemon streusel • 230g plain flour
• 240g sugar
• 105g ground almonds
• 105g toasted ground hazelnuts
• 3g salt
• 1 orange, zest removed
• 1 lemon, zest removed
• 240g butter, chilled
For the vanilla chantilly cream • 470g Elle & Vire UHT cream (special chantilly cream for whipping)
• 65g icing sugar
• 5g Vanilla Aroma (real vanilla essence/extract)
• 1g vanilla powder
For the pink sugar (enough for about 20 portions) • 250g sugar
• 5 drops red food colouring
For the strawberries • 500g strawberries - Gariguette, if possible
For the strawberry ice-cream (enough for about 60 portions) • 1,500g whole milk
• 560g crème fraîche
• 600g egg yolk
• 2g stabiliser (cornflour, arrowroot or other)
• 750g caster sugar
• 250g strawberries, puréed
• 10g vanilla extract
• 60ml lemon juice
• 30g strawberry syrup
For the pink-and-white meringue sticks (enough for about 50 portions) • 370g egg whites
• 370g sugar
• 8g cream of tartar
For the vanilla ice-cream (enough for about 60) • 1335g full-fat milk
• 550g crème fraîche
• 400g white sugar
• 200g egg yolks
• 3 vanilla pods, split and deseeded
For the dried strawberries (enough for about 60)
• 1kg sugar
• 1 litre water
• Handful of fresh strawberries
For the lemon streusel Mix all ingredients together, except butter. Gently add in butter, stirring very little, and form a dough. Cut the dough in to small pieces and bake at 150°C for 10 minutes.
For the vanilla chantilly crème Combine all the ingredients and use a hand mixer or whisk to mix to a whipped cream consistency.
For the pink sugar Whisk sugar and food coloring together and set aside.
For the fresh strawberries Wash, drain thoroughly and halve. Reserve.
For the strawberry ice-cream In a saucepan, bring the milk to the boil and then remove from heat. Beat the egg yolks, sugar and stabiliser. Pour the hot milk over the egg mixture. Combine and return to the pan. Using a digital thermometer, bring the entire mixture to 82°C and then quickly remove from heat. Place the pan immediately into a bowl of iced water. Then add the crème fraîche, strawberry purée, vanilla extract, lemon juice and strawberry syrup. Blend in a food mixer. Strain the mixture through a chinois to remove strawberry seeds and either freeze in Pacojet canisters or churn in an ice-cream maker.
For the meringue sticks Mix all ingredients to create a stiff meringue. Place the mixture in a pastry bag and pipe, using a fine tube, on to a baking tray into the shape of narrow sticks. Bake the meringue sticks at 90°C for 30 minutes.
For the vanilla ice-cream Follow the same basic method as for the strawberry ice-cream.
For the dried strawberries Create a syrup by adding the sugar to the water and bring to the boil. Skim residue from the top and leave to cool. Slice the strawberries lengthwise, dip in the syrup and then arrange on non-stick baking tray and bake at 100°C for approximately 90 minutes.
To serve Use a traditional ice-cream sundae glass and layer the ingredients from the bottom. Start with the lemon streusel at the bottom. Then layer in this order: fresh strawberries, grenadine syrup, vanilla chantilly cream, strawberry ice-cream, fresh strawberries, vanilla ice-cream, vanilla chantilly cream, grenadine syrup, fresh strawberries and finally more vanilla ice-cream and strawberry ice-cream. Top with dried strawberry pieces, a sprinkling of pink sugar and a drizzle of grenadine. Finish by placing six to eight meringue sticks around edges to form a crown shape.