Adam Handling shares the secrets to a refreshing strawberry and watermelon dessert, which incorporates fresh watermelon, juicy strawberries and yoghurt to create a mouth-watering dessert
For the watermelon:
• 200g watermelon, diced into1-inch cubes
• 200ml strawberry syrup
For the coulis (makes extra):
• 400g strawberries
• 100g sugar
• Lemon, juice only
For the strawberry tuiles:
• 100g strawberry purée
• 54g sugar
• 15g glucose
For the yoghurt jelly:
• 70ml simple stock syrup
• 2 gelatine leaves
• ½ a vanilla pod, seeds only
• 330g full-fat Greek yoghurt
For the ice cream:
• 100g cream
• 75g glucose
• 45g sugar
• 1 x Newby Teas Strawberry and Mango Tisane Silken Pyramid
• 350ml full-fat milk
For the strawberry mousse:
• 400ml strawberry purée
• 3 egg yolks
• 125g sugar
• 5 gelatine leaves
• 400g double cream, semi-whipped
• Fresh strawberries, baby basil leaves
1 Place 9 of the watermelon cubes in a small container and add some strawberry syrup.
2 For the strawberry coulis, blend all the ingredients in a blender. Sieve and reserve until required.
3 For the strawberry tuile, preheat the oven to its lowest temperature. Bring all the ingredients to the boil in a small saucepan. Spread thinly on a tray and dry in the oven. Set aside to cool, then break into pieces.
4 For the yoghurt jelly, bring the syrup to the boil in a small saucepan. Remove from the heat, add the gelatine, and stir to dissolve. In a large bowl, mix the vanilla seeds into the yoghurt, then pour the warm syrup mixture over and mix thoroughly. Pour into a container and refrigerate until set. Cut into 2cm squares and return to the refrigerator until ready to assemble.
5 For the ice cream, bring the cream and glucose to the boil in a large pan. Add the sugar, remove from the heat, add the Silken Pyramid, and steep for 6-8 minutes. Add the milk, remove the Silken Pyramid, and blitz with a stick blender. Cool, then transfer to an ice cream machine and churn according to manufacturer’s instructions.
6 For the mousse, bring the strawberry purée to the boil in a saucepan, then remove from the heat and set aside.
7 Whisk together the yolks and sugar in a glass bowl set over a bain marie until emulsified into a sabayon. Pour over the purée, add the gelatine, stir to thoroughly dissolve, and allow to cool.
8 Fold in the semi-whipped cream and refrigerate until set. When ready to serve, whip the mousse.
9 Spoon the mousse onto each plate, then garnish with the watermelon cubes and yoghurt jellies. Add a few fresh strawberries and finish with a spoon of ice cream, drizzles of strawberry coulis, and some baby basil leaves. Serve with the tuiles.
Recipe courtesy of Adam Handling