Adam Handling’s Strawberry & Watermelon Delight

Adam-Handling-recipe-Strawberry-Dish-1024x658

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


Serves 8

Ingredients
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

To serve:
• Fresh strawberries, baby basil leaves

Method
Place 9 of the watermelon cubes in a small container and add some strawberry syrup.
For the strawberry coulis, blend all the ingredients in a blender. Sieve and reserve until required.
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.
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.
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.
For the mousse, bring the strawberry purée to the boil in a saucepan, then remove from the heat and set aside.
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.
Fold in the semi-whipped cream and refrigerate until set. When ready to serve, whip the mousse.
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

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