Strawberry Jelly, Marshmallow, ‘Chips’ and Sorbet
The Gantry Restaurant & Bar
The Gantry Restaurant & Bar

Strawberry Jelly, Marshmallow, ‘Chips’ and Sorbet

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Ingredients

  • Vanilla cream
  • 100 ml pouring cream
  • 10 g icing sugar
  • 1 vanilla pod, fresh
  • Strawberry jelly
  • 200 g strawberries
  • 100 ml water
  • 50 g sugar
  • 1 sheet gelatin leaf
  • Strawberry marshmallow
  • 125 g sugar
  • 1 gelatin leaf
  • 50 ml water
  • 50 g cooked strawberries from making jelly
  • Buckwheat ‘rocks’
  • 200 g buckwheat
  • 100 g unsalted butter
  • 100 g icing sugar
  • Strawberry ‘chips’
  • 6 strawberries
  • 5 g icing sugar
  • Strawberry sorbet
  • 250 g strawberries
  • 25 g blueberries
  • 50 g water
  • 35 g lemon juice
  • 50 g icing sugar
  • 8 g xanthan powder
  • 8 g super neutrose

Instructions

    Vanilla cream
    Sieve icing sugar into cream, slice vanilla bean lengthways and scrape seeds into mixture. Whip to stiff peaks and refrigerate.

    Strawberry Jelly
    Bloom gelatin in ice water bath until soft. Add remaining to a pot and simmer for 30 minutes.

    Using a fine strainer or cheesecloth, hang strawberry mixture until all the liquid has passed through, you should have a beautiful clear strawberry liquid, add gelatin leaf, once dissolved, set into a small container and refrigerate. Retain left over strawberries.

    Strawberry marshmallow
    Bloom gelatin in ice water bath until soft, in a small pot dissolve sugar in water on stove, once dissolved add along with strawberry mix and gelatin leaf into a kitchen mixer and whisk until thick and cool, a little pink food colouring can be added at this point to enhance the colour. Pour into a container and set.

    Buckwheat ‘rocks’
    Add buckwheat to boiling water and cook until tender (25 minutes), dehydrate for 48 hours, in a pot of oil fry until puffed.

    In a nonstick pan, over gentle heat melt butter and add buckwheat, coating all the grains

    Sieve icing sugar into the pan, whilst shaking the pan use the back of a wooden spoon to separate the grains, once they are all coated in the icing sugar place on a tray to cool.

    Strawberry ‘chips’
    Using a mandolin slice the strawberries as fine as you can lengthways and lay on the tray of a dehydrator, sprinkle with icing sugar and dehydrate at 50°C for 2 days until crisp

    Strawberry sorbet
    In a pot bring to a simmer all ingredients except xanthum and nuetrose.

    Using a hand held blender, liquefy ingredients adding the stabilisers at the end. Freeze in paco jet container ready to churn. (You can also use ice cream machine to churn)

    If this is too complicated you can always buy some delicious sorbet from your local gelato store.

    Plating
    Place Buckwheat rocks on the bottom then your jelly and marshmallow to border the rocks, add a spoonful (quenelle) of cream and strawberry sorbet, top with some strawberry chips and oxalis.

    website: http://www.thegantry.com.au/chef-joel-bickford-recipe-strawberry-jelly-marshmallow-chips-sorbet/

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