White Chocolate & Wasabi Iced Pave, Strawberry Lolly, Strawberry Soup

Celebrate a bumper summer strawberry crop with this delicious dessert from Castle House Hotel in Hereford.

White Chocolate & Wasabi Iced Pave, Strawberry Lolly, Strawberry Soup

Serves 4

For the Iced Pave
4 egg yolks
250ml cream semi-whipped
70g sugar
40g white chocolate
1 tspn wasabi paste

For the Strawberry Lolly
125ml strawberry purée
50g sugar
2 leaves of gelatine
squeeze of lemon juice
4 lolly sticks
4 small darioles

For the Strawberry Soup
100ml strawberry purée
50ml apple juice
10g sugar

Place the egg yolks onto a mixer and whisk till light and fluffy. Melt the chocolate in a bowl gently over warm water. Place the sugar into a saucepan with just enough water to dissolve it. Heat to 120°C, carefully pour onto the yolks whilst whisking whisk until cool. Fold in the chocolate, wasabi and cream, place into rings and freeze for about 3 hours.

Warm 50ml of the strawberry jelly with the sugar, soak the gelatine in cold water till soft, remove and dissolve in the strawberry and sugar mix. Add the rest of the purée and set over iced water. When nearly set, remove from ice, pour into the darioles till half way up, place a lolly stick in the centre of each then put in fridge for 10 minutes. Top up with the rest of the mix and return to the fridge till later.

Blend the strawberry purée with the apple juice and sugar to make the soup.

To Serve

Turn out the jellies gently by using the warmth from your hands; also use this method for the paves. Sprinkle a little icing sugar on a plate and sit the pave on top, lie the jelly down and pour the soup into a shot glass, serve immediately.

2016-05-09T16:04:39+00:00 June 4th, 2014|