Strawberries & Cream Dessert

Cooking time: 45 hrs

Serves: 4

Ingredients

The Jus:

• 500g Frozen Strawberries

• 100g Fino sherry

• 100g Pimm's

• 1 pinch of Cracked Black Pepper

• 2 pinches of Fennel Pollen

The cream:

• 600g Mascarpone

• 200g Double Cream

• 1 x Vanilla Pod

• 2g Fennel Pollen

• 100g Sugar

The Strawberries:

• 500g Strawberries

• 25g Sugar

• 25g Freeze-dried Strawberry Powder

• 25g Freeze-dried Raspberry Powder

• 1 pinch of Black Pepper

• 1 pinch of Fennel Pollen

Method

The Jus:

• In a saucepan, bring all the ingredients to a boil. Place on the lid, and simmer for 6 minutes.

• Strain through a sieve, then allow to cool in the fridge.

The Cream:

• Whisk all ingredients together to firm peaks.

• Pour into a piping bag, spin, tie in a knot, and place in the fridge.

The Strawberries:

• Slice the strawberries in half (remove the stem as desired) and sprinkle on all the above seasoning starting with the sugar.

• Leave to macerate for a minimum of 20 mins.

To serve:

• Pipe your cream into a bowl, and pour in your jus.

• Place your strawberries on top.

• Add some slices of raw strawberry, and a piece of edible gold leaf (optional) - if you’re really posh!

• Crown your strawberries & cream dessert with a spoonful of extra virgin olive oil. ENJOY!