Elderflower set yoghurt with preserved strawberries, almond sponge and strawberry sorbet

SERVES 6-8 PREP TIME 2 hours CHILLING TIME 6 hours

INGREDIENTS

1. Strawberry sorbet

• 500g fresh strawberries, hulled
• 100g caster sugar
• 50g liquid glucose or light corn syrup
• 100ml water
• 1 tbsp lemon juice

2. Elderflower set yoghurt

• 400g high-quality thick Greek yoghurt (room temperature)
• 150ml heavy whipping cream
• 100ml quality elderflower cordial
• 50g caster sugar
• 3 titanium-grade gelatine leave

3. Preserved strawberries

• 300g fresh strawberries, hulled and halved
• 150g caster sugar
• 5ml water
• 1tbsp lemon juice
• 1 sprig of fresh elderflower

4. Almond Sponge

• 3 large eggs
• 90g caster sugar
• 75g ground almonds
• 30g all-purpose flour, sifted
• 25g unsalted butter, melted and cooled

5. Strawberry & elderflower gel

• 200g strawberry puree (strained)
• 50ml elderflower cordial
• 2.5g agar-agar powder
• 20g caster sugar

6. Almond Crumbs

• 50g ground almonds
• 50g all-purpose flour
• 40g caster sugar
• 40g unsalted butter, cold and cubed
• Pinch of sea salt

METHOD

Strawberry sorbet

1. Combine the water, sugar, and glucose in a small saucepan over medium heat until the sugar completely dissolves. Bring to a brief boil, then remove from heat and let cool to room temperature.

2. Blend the fresh strawberries with the cooled sugar syrup and lemon juice until perfectly smooth.

3. Pass through a fine sieve to remove the seeds, then churn in an ice cream maker according to manufacturer instructions. Transfer to an airtight container and freeze until firm (at least 4 hours).

Elderflower set yoghurt

1. Bloom the gelatine leaves in a bowl of ice-cold water for 5 minutes until soft. Squeeze out excess water.

2. In a small saucepan, combine the elderflower cordial and caster sugar over low heat just until the sugar dissolves and the liquid is warm (do not boil). Remove from heat and stir in the bloomed gelatine until completely melted.

3. Gently whisk the warm elderflower-gelatine mixture into the room temperature Greek yoghurt until smooth.

4. Whip the heavy cream to soft peaks, then gently fold it into the yoghurt mixture.

5. Pour the mixture into the silicone moulds or a lined tray, wrap tightly, and refrigerate for at least 4 hours until fully set.

Preserved strawberries

1. Combine sugar, water, and lemon juice in a saucepan. Bring to a gentle simmer to create a light syrup.

2. Add the strawberries and elderflower sprig to the hot syrup. Lower the heat to the absolute minimum and poach gently for 3 to 5 minutes - the strawberries should soften slightly but retain their shape.

3. Remove from heat and let the strawberries cool completely inside the syrup. Store in a glass jar in the fridge until ready to plate.

Almond sponge

1. Preheat your oven to 180 degrees and line a baking sheet or square cake tin with parchment paper.

2. Using a stand mixer fitted with a whisk attachment, beat the eggs and caster sugar together on a high speed for 5-7 minutes until thick, pale, and at the "ribbon stage."

3. Gently fold in the ground almonds and sifted flour in two batches using a spatula, being careful not to deflate the eggs.

4. Stream the melted butter down the side of the bowl and fold just until combined.

5. Spread the batter evenly onto your prepared tray and bake for 12-15 minutes, until golden brown and springy. Let cool, then cut into neat cubes or rounds.

Strawberry & elderflower gel

1. Whisk the strawberry puree, elderflower cordial, sugar, and agar-agar powder together in a saucepan whilst cold to ensure no lumps form.

2. Bring the mixture to a full boil over medium heat, whisking constantly. Let it boil rapidly for 1 to 2 minutes to completely activate the agar-agar.

3. Pour the liquid onto a flat tray and let it cool completely at room temperature or in the fridge until it turns into a brittle, solid sheet.

4. Chop the solid gel into pieces, transfer to a high-speed blender, and process until it transforms into a smooth, glossy, pipeable fluid gel. Pass through a fine sieve and transfer to a squeeze bottle.

Almond crumbs

1. Preheat the oven to 160 degrees.

2. Combine the ground almonds, flour, sugar, and salt in a bowl. Add the cold cubed butter and rub it into the dry ingredients using your fingertips until the mixture resembles coarse, uneven breadcrumbs.

3. Spread the crumbs onto a baking sheet lined with parchment paper.

4. Bake for 12-15 minutes, tossing halfway through, until the crumbs are crisp and uniformly golden brown. Allow to cool completely before using.

Assembly and plating

1. Place a neat portion of the elderflower set yoghurt slightly off-centre on a chilled plate.

2. Arrange a few piece of the almond sponge and scattered almond crumbs around the base of the yoghurt to add distinct texture and height.

3. Spoon several preserved strawberries next to the sponge, allowing a little bit of their vibrant red syrup to dress the plate.

4. Pipe dots of the strawberry & elderflower gel artfully in the spaces between components.

5. Just before serving, place a perfect quenelle or scoop of the strawberry sorbet directly over a small bed of the almond crumbs to prevent it from sliding. Garnish with tiny fresh mint leaves or edible elderflowers if available.