Strawberries with Yoghurt Recipe - Great British Chefs

Strawberries with set vanilla yoghurt and sorrel

Dessert
medium
8
2 hours

PT2H

Paul Ainsworth partners strawberries - in three different guises - with a set yoghurt in this classy dessert dish. Sorrel leaves provide a sour note to counter the sweetness of the strawberries, while the granola, supply texture.

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Ingredients

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Metric

Imperial

Strawberry jelly

800g of strawberries
50ml of dessert wine
1 vanilla pod, split and seeds scraped
100g of icing sugar
1 sprig of fresh thyme
3 gelatine leaves, soaked in cold water

Strawberry purée

800g of strawberries, hulled and washed

Set vanilla yoghurt

300ml of whole milk
300ml of double cream
2 vanilla pods, split and seeds scraped
250g of caster sugar
4 gelatine leaves, soaked in cold water
1000g of Greek yoghurt

To serve

200g of strawberries, washed and hulled
100g of granola
sorrel leaves

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Piping bag 1-2cm nozzle
Muslin cloth
Blender
Fine strainer

For the jelly, combine the strawberries, dessert wine, icing sugar, vanilla pod (seeds only) and thyme into a bowl and heat over a saucepan of simmering water

800g of strawberries
50ml of dessert wine
1 vanilla pod, split and seeds scraped
100g of icing sugar
1 sprig of fresh thyme

Gently cook until the fruit breaks down slightly and results in a clear, intense, fresh tasting strawberry soup. If the contents get too hot, it will go cloudy so ensure it stays a consistent temperature. Pass this mixture through a muslin cloth and set aside

Stir the softened gelatine through the soup mixture and allow to cool. Once cool, pour the contents into a rectangular plastic container and leave to set in the fridge

3 gelatine leaves

For the purée, cook the strawberries in a saucepan over a medium heat for approximately 10 minutes. In this time the moisture will evaporate, leaving you with a strawberry sauce after the fruit has broken down

800g of strawberries, hulled and washed

While still warm, add to a blender and process until smooth, transfer to a piping bag with a 2cm nozzle and store in the fridge

For the set yoghurt, combine the milk, cream, vanilla (seeds only) and sugar in a large saucepan. Heat the mixture until it has nearly come to the boil, then remove from the heat and add the gelatine, stirring to dissolve

300ml of whole milk
300ml of double cream
2 vanilla pods, split and seeds scraped
250g of caster sugar
4 gelatine leaves

Once the mixture has cooled slightly, pass through a fine strainer into the yoghurt and stir through thoroughly. Pour the mixture into a separate rectangular plastic tub and set in the fridge for a minimum of 4 hours

1000g of Greek yoghurt

Using a hot knife, cut the strawberry jelly into cubes and arrange on a plate. Quenelle the yoghurt with a hot spoon and add to the plate alongside the jelly

Cut the fresh strawberries into wedges and place in between the yoghurt and jelly. Pipe the strawberry purée in between the other elements. Lastly, scatter over clusters of crunchy granola for texture and some sorrel leaves

200g of strawberries, washed and hulled
100g of granola
sorrel leaves

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Paul Ainsworth

Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.