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Summer punch in the park

& iced tea

[pic]

Preparation time: 30 minutes

Cooking time: 30 minutes plus 1 hour chilling time

Serves 4

Strawberry soup

500g strawberries, hulled

Juice of 1 lemon

Juice of 1 orange

Juice of 1 lime

1 vanilla pod, split

10g mint

200g caster sugar

75ml water

100ml champagne

Strawberry gel

200ml strawberry soup

1.5g agar

Strawberry jelly

200g strawberry soup

2 leaves of gelatine

Orange marshmallow

Seeds of ½ vanilla pod

125ml champagne

1 teaspoon glucose

125g caster sugar

2 ½ leaves gelatine

60g egg whites

Juice of a quarter of an orange

4 drops orange oil

Iced tea

3 tea bags

5 sprigs of mint

1tbsp caster sugar

150ml fresh orange juice

½ lime juice

1 sliced orange and ice to serve

Cucumber in stock syrup

75g sugar

Half a cucumber

Cheesecake mix

250g cream cheese

2 egg yolks

100g caster sugar

100mls Pimms

2 leaves of gelatine

250g double cream

Crumble

100g digestive biscuits

25g butter

15g Demerara sugar

Lemonade foam

50g caster sugar

50ml lemon juice

2g lecithin powder

Garnish

100g strawberries (quartered, dressed in 25g castor sugar and 20ml lemon juice)

Half a cucumber (cut into I cm cubes)

1 orange (in segments)

10g small mint leaves

Strawberry soup, gel and jelly

1. For the strawberry soup, add all the ingredients in to a large bowl and place over simmering water and macerate for 30 minutes. Strain through muslin cloth.

2. To make the strawberry gel, combine 200ml of the strawberry soup with the agar in a small pan and leave to sit for 10 minutes.

3. Boil the mixture for two minutes, set (10minutes in the fridge or until firm) and blitz in a food processor until smooth.

4. To make the strawberry jelly, soak the gelatine for 5 minutes in ice cold water. Add into some warmed strawberry soup, mix until dissolved. Then pass through a fine sieve and set in a tubberware container.

Orange marshmallow

1. Add the seeds of half a vanilla pod to 125ml champagne and reduce by two thirds

2. Put the glucose, caster sugar and 2 tablespoons of water in a pan and heat to 121 degrees

3. Soak the gelatine in ice cold water for 5 minutes, and add to the reduced champagne. Mix and add to the sugar mixture

4. Whisk the egg whites to a soft peak with the orange juice.

5. Pour the sugar mixture over the egg whites and whisk for 10 minutes until warm

6. Add the orange oil, whisk for 1 minute.

7. Set in a cling film lined container.

Iced tea

1. Boil 600ml water, remove from the heat and then add the tea bags, mint, sugar. Let it infuse for 10 minutes

2. Let the mixture cool and add the orange and lime juice

Cucumber in stock syrup

1) Make a stock syrup by boiling the sugar in 100ml of water, until the sugar has dissolved (around 2 minutes)

2) Chill in the fridge for 15 minutes

3) Peel the cucumber and slice thinly on a Japanese mandolin.

4) Soak the sliced cucumber in the stock syrup for 5 minutes and remove

Cheesecake mix

1. Mix together the cream cheese, egg yolks and sugar until smooth

2. Reduce 75ml of Pimm’s by 2/3 and add the soaked gelatine

3. Add the reduced Pimm’s and the remaining 25ml of Pimm’s to the cream cheese mixture.

4. Whip the double cream to soft peaks by hand and fold into the cream cheese mixture

5. Pipe the mixture onto cling film, about 3cm in diameter

6. Roll in the cling film and tie to both ends to create a tight tube

7. Put in the fridge to set for an hour

8. Once set, unroll the cheesecake and roll in the soaked cucumber slices

9. Reroll in cling film and tie

Crumble

1. Blitz the biscuit in a food processor

2. Melt the butter and add, along with the sugar, to the biscuit crumbs

3. Bake at 160 degrees for 10 minutes and leave to cool

Lemon foam

1. Boil the sugar in 150ml of water until the sugar dissolves (about 2 minutes)

2. Let the mixture cool at room temperature for 10 minutes, and then add the lemon juice

3. Add the lecithin and then blitz in a food processor

Plate up

1. Put half a tablespoon of the crumble in a line down the centre of the plate

2. Cut the cheesecake into 3 cylinders of 5cm and place along with line of crumble

3. Cut the strawberry gel into 1cm cubes and place 5 pieces randomly on the plate. Do the same with the strawberries, cucumber and orange segments

4. Cut the marshmallow into 2cm cubes and place 3 on the plate

5. Place the lemon foam on each of the different elements

6. Finish the plate with the mint leaves

7. Pour a glass of tea served with ice and a slice of orange to accompany the dessert

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