Scottish Field

Strawberri­es, Amaretto & Cookie Dough Crumb Serves 6


For the frangipane sponge:

Preheat the oven to 160°C. Cream together the butter and sugar in a mixer, then slowly add one egg at a time, making sure they are fully incorporat­ed. Fold in the ground almonds and flour. Pour the mix into the tin/cake mould, lined with baking parchment. Bake for 20 minutes. When cooked, it will spring back if gently pressed. Allow to stand for 10 minutes, then turn out onto a cooling rack. While cooling, clingfilm the bases of mousse rings (if you are using them) to prevent leakages. Once the sponge is cool, remove the crusts and cut ½cm deep discs to fit inside the mousse rings (or break into small pieces and layer at the bottom of a glass).

For the strawberry jelly:

Place the strawberri­es into a metal bowl with 200ml water, the Amaretto and sugar, then clingfilm the bowl. Place the bowl over a pan of very gently simmering water (on the lowest heat) for 1 hour. Drain this through a cheeseclot­h or muslin to create a lovely clear strawberry juice. Set the pulp aside to make a purée for the salsa and the sorbet. Measure the strawberry juice. You want 500ml in total so add a splash more Amaretto and water if needed. Soak the sheets of gelatine in cold water for 2-3 minutes until soft. Meanwhile, gently warm the strawberry juice. Squeeze the excess water from the gelatine, then stir into the warm strawberry juice until completely dissolved. Cool over an ice water bath and stir occasional­ly until it is starting to set and gel together. When the jelly is starting to gel but is still liquid, pour into the moulds or glasses on top of the frangipane sponge. Fill them almost to the top, leaving a ½cm gap at the top to allow for a topping of the strawberry salsa. Chill in the fridge until set (2 hours).

For the strawberry salsa:

Take the pulp reserved from making the juice, purée in a blender and pass through a fine sieve to remove pips. Dice the whole strawberri­es into cubes and then mix with 2 tablespoon­s of the purée to bind together. Set aside.

For the strawberry sorbet:

Take the remaining strawberry purée and add the glucose syrup (or homemade syrup). Churn in an ice cream maker to make a sorbet.

For the cookie dough crumb:

Place the almonds in a food processor and blitz to a paste. (Ground almonds can be used). Simply add the rest of the ingredient­s and pulse in the processor/bring to a dough by hand. Chill for 20 minutes. Roll the dough out to a flat sheet about ½cm thick and bake until golden brown (around 15 minutes). Remove from the oven. Use a fork to break it up, mixing the crispy edges with the softer middle bits to make the cookie dough crumb. Allow to cool.

To finish the dish:

Purée any remaining strawberry jelly to create a liquid gel to dress the plate. Once the jelly is set in the moulds, spoon the salsa on top. If you have used mousse rings, remove the clingfilm and place the jelly on plates. (You can gently blowtorch the edges to loosen it). Sprinkle the cookie dough crumb on and around the jelly. Place dots of the strawberry gel on the plate and then a scoop of the strawberry sorbet.

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