Enjoy this month’s pick of the seasonal crop with an exclusive recipe that’s just perfect on a summer’s day
Lightly dusted in sugar, smothered in cream, or eaten freshly picked just as they are… nothing can compare to that jewel of soft fruit, the English strawberry. Bang in season this month, the arrival in the shops of homegrown strawberries tells you summer is really here. And… did you know, that just five of these little wonders provide you with more vitamin C than a whole orange?
Iced White Chocolate Parfait with Strawberry Soup:
- 45g sugar
- 1 egg yolk
- 1 egg
- 215ml of cream
- 75g white chocolate
- Icing sugar
- Raspberry sorbet
For the parfait: warm the sugar in the oven. Whisk the eggs and add sugar until a light mousse stage is reached. Melt the chocolate over a bain-marie. Semi-whip the cream. Fold the melted chocolate into the light mousse, then add the mixture to the cream. Pour into moulds and freeze.
For the strawberry soup: slice strawberries and dust with icing sugar, place into a stainless steel bowl and put in the oven on the lowest setting until the fruit has released all of its juices. Strain off the juices for your strawberry soup.
To serve: take the parfait out of the freezer 20 minutes before it’s needed and put in the fridge. Spoon out a serving of the parfait into a bowl and pour the soup around it. Add a quenelle of raspberry sorbet on top and garnish with diced strawberries.