A great dessert for warm summer days a little play with a classic Eton mess. Traditionally an English dessert which is commonly believed to have been created at Eton college. This is a frozen version with clotted cream ice cream, strawberry & Prosecco jelly, crispy meringue, and fresh strawberries.
Clotted cream ice cream
105g brown sugar
105g caster sugar
125g egg yolks
675g clotted cream
1.5kg strawberries - Grade b is best
450g strawberry jus
7 bronze gelatine leaves (21g)
Wild strawberry gel
250g Wild strawberry puree
3g Agar agar
Meringue & shards drops
200g Eggs whites
Firstly make the clotted cream ice cream, place the milk and brown sugar into a pan and gently heat, meanwhile place the caster sugar and egg yolks into a bowl. Whisk this immediately as the sugar can start to cure the egg if left too long. Temper the warm milk mixture into the eggs by adding one label at a time until whisk constantly. Once half of the warm mix is incorporated add the egg mix back to the pan with the remaining milk. Place back over a low heat and whisk constantly until the temperature reaches 76c. It is tempting to do this over a higher heat, the lower and slower you do this the smoother your ice cream will be. While still hot whisk in the clotted cream then pass through a fine sieve. Cooldown over an ice bath then chill for at least 6 hours to age. Churn in an ice-cream churner until smooth and silky, place into an ice cream tub and leave to firm in the freezer for at least an hour.
Next is the strawberry jus, hull the strawberries and place into a mixing bowl with the sugar mixing well. Cover with cling film and leave somewhere warm for 2-4hours. The juice will run from the strawberries over time. Pass through a fine sieve, don’t push through. We want the liquid to stay vibrant and clear.
Now that you have the jus you can make the jelly. Take a flat baking tray with high sides and cover with3 layers of cling film pushing to the base and all of the corners (This will help remove the jelly once set.) Place the gelatine into ice-cold water to bloom (Hydrating with water to help dissolve into the jelly) Place the Prosecco and water into a pan and gently heat. When steaming hot remove the gelatine from the water and squeeze out as much liquid as possible. Add the gelatine to the water mix whisking well, once all of the gelatine has dissolved pass through a fine sieve onto the cold jus. Pour into the lined baking tray the height should be around 1.5cm. Place into the fridge to set. Once set, turn out onto a chopping board, peel off the cling film, trim up the edges and cut into 1.5cmp cubes. Set aside in the fridge until needed.
To make the meringue drops & shards line 2 baking trays or dehydrator trays with silpat mats or baking paper with baking paper. Make a swiss meringue by placing the egg whites & caster sugar into a heatproof bowl and place over a pan of simmering water. Whisk constantly until the sugar dissolves, the temp should not exceed 50c, once this temperature is reached remove from the heat and continue to whisk until fluffy & cool. This can be transferred to a mixer for the final stage. Place ½ of the meringue into a piping bag with a 1/4in plain nozzle and pipe drops onto the baking tray, as you go to pull the nozzle away push back down to create nice peaks. Take the remaining meringue and spread with a palette knife thinly over the baking paper. To jazz these up you can zest over fresh lemon juice or sprinkle some freeze-dried raspberries over. Place into the dehydrator until crisp. If you don't have a dehydrator place into the oven on the lowest setting with the door slightly open
For the wild strawberry gel, mix the agar and the sugar and set aside. Place the wild strawberry puree into a pan and place over a medium heat. Once the puree starts to boil remove from the heat and whisk in the sugar mix until fully combined. Place back over the heat and bring back to the boil constantly whisking. Once boiled remove from the heat and pass into a container, chill until firm. Blitz in a blender adding a splash of water until smooth and silky, pass through a fine sieve and place into a piping bag.
Take a bowl and crush some meringue drops into the base (this will stop the ice cream from sliding around) Top with a decent scoop of the clotted cream ice cream. Place some meringue drops, strawberries hulled & quartered and jelly cubes around the ice cream followed by some strawberry jell in the gaps. Take 3 large shards of meringue and stack against and around the ice cream to inclose. Finish with a few little sprigs of dill and some crushed freeze-dried strawberries. (The dill is not necessary but I find the aniseed flavor gives a good dimension of flavor.)