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1
Set Cream: Mix sugar and carrageen.
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2
Whisk into cold milk with vanilla and bring to the boil.
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3
Take off heat and add the soaked gelatine then strain, stir in the double cream.
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4
Pour into rings and set for approximately 1 hour.
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5
Strawberry consomme: Cook over a bain marie for 2 1/2 hours and strain.
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6
Reduce by 1/4 for a really rich colour.
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7
Strawberry jelly: Bring consomme and sugar to the boil and add in the gelatine.
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8
Cool to 35*C and pour 30g of jelly on top of set cream.
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9
Soda Bread and brown sugar tuile: Whisk sugar and butter together, whisk in the whites and then the flour.
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10
Pass through the sieve and chill for 2 hours before use.
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11
Spread on non-stick silpat and sprinkle with soda bread crumb and demerera sugar.
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12
Cook at 170*C for 8 minutes.
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13
Meringue: Bring the water, balsamic vinegar and sugar to 121*C while slowly whisking egg whites.
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14
Add syrup in while whisking slowly until cold.
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15
Pipe onto trays to the size of a 1 euro coin.
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16
Cook at 70*C for 9-10 hours.
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17
Strawberry cream: Blend 100g of double cream with 400g of strawberry consomme.
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18
Dry Strawberry: Slice large slices of strawberry, leaving the green on, and put on a tray lined with greaseproof.
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19
Sprinkle with icing sugar and dry in an oven at 70*C for a couple of hours leaving the fan off.
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20
Yoghurt foam: Bring cream, sugar and vanilla to the boil.
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21
Add the gelatine and strain over yoghurt and whisk.
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22
Then half fill a litre isi whipper with the mix using 2 gases and chill for 2 hours.
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23
Presentation: Place the set cream in the centre of the plate, place 3 halves of brown bread tuiles in an abstract fashion, 3 slices of fresh strawberry, 2 pieces of dry strawberry and 1 apple meringue.
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24
Add the cream around the plate.
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25
Finish with a dome of yoghurt mousse.
