Strawberry & Elderflower Fool, Lemon Granita, Meringue

Strawberry & Elderflower Fool, Lemon Granita, Meringue

Strawberry & Elderflower Fool, Lemon Granita, Meringue



1 To make the lemon granita, In a pan place the sugar & water over a low heat and cook until the sugar has dissolved

2 Whisk in the lemon juice and limoncello, pour the liquid into a tray place in the freezer uncovered.

3 With a fork agitate the liquid every 30 minutes, this is to form ice, repeat 4 times

4 To create the elderflower mousse, soak the gelatin leaves in cold water

5 Semi whip the double cream - set aside in the fridge

6 Whisk the sugar, eggs and elderflower over a bain-marie until light and ribbon in texture

7 Whisk the soaked gelatin and elderflower cordial into the eggs and sugar mix

8 Leave to cool and fold through the whipped cream

9 Put the mousse mix into a gas gun - filling to the halfway point

10 Charge the gas gun with two canisters

11 Shake the gas gun two/three times and set aside in the fridge

12 For the meringue, heat oven to 120C

13 Whisk the egg whites, half the sugar, water & vinegar with an electric whisk until they just form stiff & shiny peaks

14 Gradually add the sugar a bit at the time & whisk well

15 When all the sugar is added, continue whisking for 3 - 4 mins until the meringue is stiff & glossy and stands up in peaks

16 Then onto a tray lined with a silicone mat or silicone paper spread the meringue out using a pallet knife to 1cm thick

17 Place in oven for 10-15 mins

18 Remove from the oven, leave to cool and then break into shards

19 Macerate the strawberries with icing sugar and lemon juice

20 With the espuma gun pipe elderflower mousse into the center of the bowl

21 Place four half strawberries around the mouse and one in the center

22 Place 5 dots of strawberry puree around the mouse and strawberries

23 Scatter one tbsp of the lemon granita over the top

24 Garnish the entire dessert with the meringue, keeping it funky and alive

25 Sprinkle fennel pollen to finish