Warm both custard creams together gently on stove and bloom gelatine. Whisk egg yolks and sugar till well combined, add cream to eggs and cook till thickened, add gelatine, pass and set in mould.
2
Step 2
Warm panna cotta cream, milk and sugar. Bloom gelatine & dissolve in mixture. Add strawberry purée and mix till well combined. Cool and set on top of previous custard layer.
3
Step 3
Melt wafer butter and add all other ingredients, mix till well combined, chill to set.
4
Step 4
Julienne lemon zest, blanch and refresh. Juice lemon add caster sugar and zest, warm to make a light syrup. Remove from heat and add 4 mint leaves. Reserve and leave to cool.
5
Step 5
Using a round template, bake wafer till golden, use round cutter to neaten, set aside
6
Step 6
De-mould strawberry split, place cut strawberry and dried strawberry on top. Dust wafer with powder and garnish mousse.
7
Step 7
Dress plate with marinated strawberries, julienne lemon zest and picked mint leaves, send.
8
Step 8
Cut strawberries and lightly dress with lemon and mint syrup.
Ingredients
Clotted Cream Custard
190 g clotted cream
190 g double cream
30 g caster sugar
3 egg yolks
1.5 gelatine leaves
Strawberry Panna Cotta
75 g double cream
75 g milk
200 g strawberry purée
15 g caster sugar
2 gelatine leaves
Strawberry Garnish
12 sweet eve strawberries
1 lemon
30 g caster sugar
3 mint sprigs
8 strawberry flowers
Strawberry Wafer
1 egg white
40 g icing sugar
25 g plain flour
25 g unsalted butter
2 g strawberry powder
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