Vanilla Sponge Sheet
1. Whisk eggs and sugar until a thick sabayon- 10 mins.
2. Sift together flour and baking powder.
3. Fold the flour into the sabayon by hand.
4. Scale at 400g per tray.
5. Bake at 180 for 3-4 mins, damper shut.
6. As soon as sponge comes out of oven sprinkle with vanilla sugar, and take sponge sheet off baking tray so it doesn’t overcook.
7. Once all trays are ready, flip onto paper and wrap immediately otherwise they will dry out.
Vanilla Sugar
1. Blitz in thermomix. Sieve to remove any pieces of pod.
Strawberry Reduction
1. Bring the puree to the boil, turn down to a simmer.
2. Reduce to 100g. Cool.
Strawberry Jus
1. Mix the icing sugar and frozen strawberries together and leave in a bowl over a pan of simmering water for an hour to extract the strawberry juice.
2. Once the strawberries juice has been extracted leave the strawberries to hang through muslin cloth overnight in the fridge then add the orange blossom water
Strawberry Jelly
1. Bring the juice to the boil.
2. Mix the sugar and the pectin together.
3. Once the mixture boils rain in the sugar and pectin whilst whisking all the time. Return to the boil.
4. Once cooked strain into a container, 1cm high and allow it to cool before using.
5. Once set cut into small cubes 1cm x 1cm.
Strawberry Sauce
1. 300g strawberry puree
2. 10g ultratex
Strawberry Sauce
1. Blend the puree and ultratex until smooth in the cooking machine or smimilar.
Vanilla Icecream
1. Bring milk, cream and vanilla to the boil.
2. In a bowl, whisk together the egg yolks, sugar, staboline, glycerine and pro crema.
3. Pour boiling liquids over egg mix, whisk well. Return to the pan and cook as an anglaise to 83 deg C.
4. Strain, and cool quickly.
5. Freeze and churn.
Strawberry Sorbet
1. Mix together the sugar, atomized glucose and super neutrose.
2. Heat the water and liquid glucose to 40-50 deg. Whisk in the dry sugar mix.
3. Stir and bring up to 85deg C.
4. Leave to mature 3 hours minimum in the refrigerator.
5. Add the puree and balsamic and handblend well. Freeze and churn.
To finish:
1. Place the sponge sheet on a sheet of baking paper.
2. Spread 100g strawberry reduction on each sponge sheet.
3. Place frozen vanilla icecream roll onto sponge, roll tightly and clingfilm to make a tight log. Freeze until firm.
4. Roll each portion in the vanilla sugar. Cut in half.
5. Garnish with fresh strawberries, lemon verbena, strawberry jelly, and serve with strawberry sorbet
