Try your hand at this gorgeous recipe from Allium’s Head Chef James Gallagher.
200g egg whites
400g caster sugar
3 tspns cornflour
1 tspn white wine vinegar
Method: Pre-heat oven to 120°C. Whisk the egg whites with 100g of the sugar. Continue whisking whilst adding the remaining sugar one spoon at a time until fully incorporated – the mixture should be thick and glossy at this stage. Add the white wine vinegar and cornflour and mix until combined. Transfer the mixture to a piping bag and pipe desired shape onto silicone mats and place into the oven for 50 minutes.
500g frozen strawberries
50g icing sugar
Juice of ½ lemon
Method: Dust the strawberries with the icing sugar and place into a heatproof bowl. Cover the bowl with cling film and place over a pan of hot water. Make sure the water isn’t too hot otherwise the mixture will caramelise, and you will end up with more of a jam-like consistency – just below simmering point is ideal. Allow the strawberries to sit there for up to an hour or until all of the juice has been extracted. Strain the consommé through a fine mesh sieve and season with the lemon juice, reserving the strawberries for the ice cream.
Strawberry Ice Cream
260ml Jersey milk
100g caster sugar
8 egg yolks
Reserved strawberries from consommé
Method: Place the milk and cream into a pot with 25g of the sugar and bring to the boil. Remove from the heat. Whisk the egg yolks with the remaining 75g of sugar. Whilst whisking, slowly pour the hot cream mixture over the eggs and sugar and mix to combine. Strain into a clean pot and place over a low to medium heat and bring the mixture to 84°C whilst stirring constantly. Pass through a fine mesh sieve into a bowl over ice and allow to cool completely. Place the reserved strawberries from the consommé into a blender and process until smooth. Pass through a fine mesh sieve to remove any seeds and mix into the ice cream base. Place the ice cream mixture into an ice cream machine and churn according to the manufacturer’s instructions.
White Chocolate and Toasted Almond Crunch
100g blanched almonds
150g white couverture chocolate
Pinch of sea salt
Method: Place the blanched almonds onto a baking tray and toast in the oven at 180°C until golden brown. Place the white chocolate into a heatproof bowl and allow to melt over a double boiler. Once the chocolate has melted, add in the toasted almonds and stir until all the almonds are coated in the white chocolate. Add a good pinch of sea salt and spread the mixture onto a baking tray lined with greaseproof paper and allow to set in the fridge. Once set, transfer the mixture to a food processor and pulse until a coarse rubble-like texture is achieved.
200g good quality mascarpone
1 vanilla pod, split and scraped
Method: Place the mascarpone into a bowl and add the seeds from 1 scraped vanilla pod. Gently stir the mixture to combine before transferring to a piping bag. Reserve in the fridge
100g fresh strawberries
To finish the dish, pipe a generous amount of the vanilla mascarpone into the bottom of a serving bowl. Place the pavlova on top and gently push down to hold in place. Hull the strawberries and cut them into quarters. Dress the strawberries with a little bit of the strawberry consommé and place neatly around the pavlova. Place a good spoonful of the white chocolate and almond crunch to one side of the pavlova and then place a scoop of the strawberry ice cream on top. Garnish with a few sprigs of micro mint and place the strawberry consommé into a serving vessel, to be poured tableside.