Strawberry, White Chocolate Aero, Tarragon, Buttermilk And Shortbread Recipe by chef Neil Ferguson

INGREDIENTS (CHOCOLATE SPONGE)

METHOD
  1. Heat milk. Add gelatine to dissolve. Add buttermilk.
  2. Beat cream cheese to smooth consistency.
  3. Add the buttermilk mix.
  4. Melt chocolate and fold in. Then add whipped cream.
  5. INGREDIENTS (STRAWBERRY GEL)
  6. 125 ml water
  7. 125 ml sugar
  8. 5 g agar-agar
  9. 250 ml strawberry puree
METHOD
  1. Heat water, sugar and agar-agar to boil. Continue to boil for 2 mins.
  2. Remove from heat. Add puree. Chill until set.
  3. Puree in blender till smooth. Pass through sieve.
  4. INGREDIENTS (MILK CHOCOLATE MOUSSE)
  5. 485 g Obsession 30 Belgian white chocolate
  6. 25 ml olive oil
METHOD
  1. Heat chocolate to 40°C. Temper.
  2. Add to siphon gun. Charge 3 times.
  3. Discharge into a vac pac bag.
  4. Vacuum till doubled in size. Freeze to set.
  5. INGREDIENTS (STRAWBERRY SORBET)
  6. 200 g water
  7. 200 g caster sugar
  8. 20 ml lemon juice
  9. 1000 g strawberry puree
METHOD
  1. Mix together. Add to beakers.
  2. Freeze for 24 hours.
  3. Blend using pacojet.
  4. INGREDIENTS (SHORTBREAD)
  5. 84 g Obsession 30 Belgian white chocolate
  6. 256 g flour
  7. 40 g caster sugar
  8. 3 tsp baking powder
  9. ½ tsp salt
  10. 115 g unsalted butter
  11. 240 ml buttermilk
METHOD
  1. Mix cream, butter and sugar.
  2. Fold in dry ingredients.
  3. Add buttermilk, bit by bit.
  4. Rest. Roll out and cut to shape.
  5. Bake at 170˚C for 10 mins.
ASSEMBLING
  1. Freeze dried strawberries and powder.
  2. Fresh Irish strawberries.
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