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.
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
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
3
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
4
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
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
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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
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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
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
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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
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.
