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Strawberries and Cream
Recipe by Callum Hann
Try Callum Hann's Strawberries and Cream today!
- Steps
- Ingredients
Ingredients
Strawberry Shrub Sorbet
Strawberry Gum Ice Cream
Basil OIl
Ruby Chocolate Disc
Macerated Lilly Pilly
Strawberry Milk Crumbs
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Steps
- Pre-chill an ice cream machine.
- Place 4 serving plates in the freezer.
- For the Strawberry Shrub Sorbet, add all the ingredients in a blender and blend for 1-2 minutes or until thoroughly combined.
- Pass through a fine sieve into a jug and transfer to an ice cream machine. Churn according to manufacturer's instructions.
- When churned, transfer to the freezer until the sorbet holds it’s shape.
- Spoon a large quenelle onto each of the four ice cold serving plates and make a divot in each with a spoon. Return to the freezer.
- For the Strawberry Gum Ice Cream, place the gum leaves, cream, milk and glucose into a medium saucepan and bring to a simmer.
- Remove from heat and allow to infuse for half an hour or until the mixture tastes of strawberry gum.
- Meanwhile, add the eggs and sugar to a medium bowl and whisk to combine. Strain the milk over the eggs and whisk again.
- Return the mixture to the saucepan and cook until 83°C or thickened slightly but not boiling. Remove from heat and transfer to a tray. Cover with cling wrap and refrigerate for 20 minutes, until cooled.
- Churn in an ice cream machine according to manufacturer’s instructions.
- Place a large quenelle of the icecream onto each sorbet quenelle and make a divot in each to house the basil oil later. Return to the freezer.
- For the Basil Oil, prepare a saucepan of boiling water and an ice bath.
- Blanch the basil in boiling water for 10 seconds. Then plunge into iced water before draining and drying as thoroughly as possible
- Place the basil leaves and oil into the cannister of a stick blender and blitz for 3-4 minutes or until warm to the touch. Allow to sit for ten minutes before draining through a muslin-lined sieve. Set aside.
- For the Ruby Chocolate Disc, place the ruby chocolate and cocoa butter into a microwave safe bowl. Microwave for 1 minute or until fully melted when stirred.
- Pour on to a lined baking tray and tip the in a circular motion to allow the mix to spread as thinly as possible. Crumble the strawberries over the top and sprinkle with salt.
- Freeze for 20 minutes until set.
- Using a gas flame or blowtorch, heat an 8cm ring cutter to cut four 8cm discs from the ruby chocolate. Set aside on a plate and freeze until required.
- For the Macerated Lilly Pilly, combine strawberries, sugar, vinegar, salt and water in a medium bowl. Cover tightly with cling film. Place over a saucepan of simmering water and cook for 15 minutes or until strawberries have lost their colour and softened.
- Place the lily pillies into a heat-proof bowl and strain the syrup, whilst hot, over the lilly pillies. Discard the strawberries. Allow to sit at room temperature until required.
- For the Strawberry Milk Crumbs, place butter, 50g of milk powder and salt into a small frying pan over medium heat. Stir until the mixture becomes a light golden brown, breaking up into a chunky crumble as you stir. Transfer onto a lined tray to cool.
- Meanwhile, melt the chocolate in a microwave-proof bowl. Drizzle over the crumbs. Quickly add the remaining 50g milk powder then the strawberry powder and toss to coat. The mixture will form bite sized crumb pieces. Set aside in the fridge to set. Break into smaller pieces if necessary.
- To serve, remove the plates with sorbet and ice cream quenelles from the freezer. Place some strawberry milk crumbs on the base of each bowl. Garnish with baby strawberries, basil leaves and macerated lilly pillies. Fill each cavity in the ice cream with basil oil. Top each with a ruby disc, then serve.
