Strawberry & Elderflower Fraisiers…..Beautiful…….

By Simon  , ,   ,

September 14, 2015

A true french classic with a little twist, today using crushed shortbread for the base. A stunning dinner party dessert, give it a go...............

  • Prep: 30 mins
  • Cook: 30 mins
  • Yields: 4 Large

Ingredients

100 Grams Shortbread

40 Grams Butter

2 Egg Yolks

30 Grams Sugar

15 Grams Cornflour

3 tbsp Elderflower cordial

2 Grams Gelatine

175 ml Whole milk

400 ml Double cream

150 Grams Strawberries small

20 Grams Sugar

1/2 Gelatine leaf

200 Grams Strawberries small

1 Small handful Elderflowers or berries

Directions

 

 

1.  To make the biscuit base place the biscuits in a bowl and crush with a rolling pin, or alternatively blitz in a food processor for a few seconds until the mixture resembles fine sand. Melt the butter and stir through the crushed biscuits until evenly incorporated.

2.  Place the food rings on a small tray and line them with greaseproof paper.  Divide the biscuit mixture into four and press down well into the base of the food rings in an even layer. Place the tray in the freezer while you make the mousse.

3.  For the elderflower mousse, begin by soaking the gelatine sheets in cold water.  Heat the milk in a small saucepan until it just comes to the boil.

4.  Meanwhile, whisk the egg yolks, sugar, cornflour and elderflower cordial together in a small bowl. Remove the milk from the boil, and slowly whisk it into the egg yolk mixture until fully incorporated.

5.  Sieve the mixture back into the saucepan and heat for 2 minutes, stirring continuously until thickened.  Squeeze out the gelatine sheets and whisk them thoroughly into the hot custard.  Set the custard aside for a few minutes to cool.

6.  Remove the frozen biscuit bases from the freezer and carefully place a layer of strawberries around the inside edge of each ring mould, cut-side facing outwards.

7.  In a large bowl, whisk the double cream into soft peaks.  Take a spoonful of the cream and combine it thoroughly with the custard, then gently fold the remaining double cream through the custard until it is smoothly incorporated.  Fold gently without knocking all the air out of the double cream.

8.  Gently spoon the mousse into each ring mould inside the strawberries then carefully smooth the mousse over the top of them to fill the ring mould, leaving at least 2mm of space at the top. Return the ring moulds to the freezer to chill

9.  For the strawberry jelly, place the halved strawberries in a small saucepan with the sugar on a low heat and stir for 2 minutes or until the sugar has dissolved.  Cover and cook for 10 minutes without stirring until the strawberries have released all their juice.

10.  5 minutes before the strawberries are ready, put 1/2 a gelatine sheet into cold water.

11.  Strain the strawberries through a sieve into a jug, making sure not to push the strawberries through too much or the jelly will become cloudy.  Return the strawberry juice to the pan and heat for a further minute.

12.  Squeeze out the gelatine leaf and stir it into the hot strawberry juice until thoroughly incorporated.  Leave the strawberry juice to cool to room temperature before pouring a thin layer over each of the chilled elderflower mousses. Place the mousses in the fridge to set for 30 minutes.

13.  To take the mousses out of the moulds, remove them from the fridge and gently run a blowtorch very quickly around the sides of the moulds before pulling the moulds off.  If you don’t have a blowtorch, the mousses can also be removed from the mould by warming the sides with your hands before gently pulling the moulds upwards.

14.  Decorate with the remaining strawberry halves and serve chilled.  These will keep for 24 hours in the fridge, although they are best eaten as soon as possible as the biscuit base will begin to lose its crunch.

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