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Strawberry, vanilla custard & baked white chocolate

Strawberry sorbet dessert

Private chef and MasterChef finalist Louisa Ellis brought this recipe for strawberry sorbet, vanilla custard and baked white chocolate to her residency at The George at Alstonefield in 2019.

With British strawberry season in full swing, now is the perfect time to make this light and summery dessert.

Ingredients

For the strawberry sorbet
600g strawberry purée
120g caster sugar
50ml water
50ml lemon juice

For the vanilla custard
400ml double cream
1 vanilla pod
100g sugar
5 egg yolks

For the baked white chocolate
200g Callebaut white chocolate

For the macerated strawberries
1kg British strawberries
25ml white balsamic
25g caster sugar

Instructions

For the strawberry sorbet

  1. Bring the water, sugar and lemon juice to the boil.
  2. Pour sugar water onto strawberry purée and whisk.
  3. Leave to cool.
  4. Churn in ice cream machine for approximately 20 minutes or until set.
  5. Set in the freezer before serving.

For the vanilla custard

  1. Whisk the egg and sugar together lightly in a bowl.
  2. Bring the cream and vanilla pod to the boil.
  3. Pour hot cream over the sugar and egg removing the vanilla pod skin.
  4. Place custard mix into a deep tray/ramekin/silicone mould and bake in the oven at 110°C.
  5. Pour hot water around the dishes/moulds to create a bain-marie. Cook in the oven for 30 minutes to 1 hour (or until firm but with a slight wobble) and chill.
  6. Portion or scoop mixture as needed.

For the baked white chocolate

  1. Preheat oven to 160°C.
  2. Line a tray with baking parchment and spread the chocolate out so that it is flat.
  3. Bake the white chocolate for 10 minutes and check to see if it is slightly golden. If the chocolate has only melted with no colour then place it back in the oven for another 5-10 minutes until light brown.
  4. When caramelised, cool and break into small pieces.

For the macerated strawberries

  1. Take half of the strawberries and blend into a purée with the white balsamic and 25g sugar.
  2. Strain the purée through a sieve to remove seeds.
  3. Take the unprepared strawberries and remove the stalk but keep whole.
  4. Submerge the strawberries in the purée mix overnight.

Notes

cheflouisaellis.com

thegeorgeatalstonefield.com