Strawberry sorbet with strawberry jelly, bergamot cream and white chocolate crumble
by Matthew Tomkinson
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Ingredients
Fruit & Vegetables
650g of strawberries, puréed in a blender
1 3/4 lemons, juiced
400g of English strawberries
250g of English raspberries
Salad & Fresh Herbs
1 sprig of fresh thyme
Speciality Ingredients
10g of fructose sugar
bergamot essence to taste
200g of feuilletine
Store Cupboard
2 gelatine leaves, bronze
51g of caster sugar
1 bronze gelatine leaf, soaked in water
200g of white chocolate
Dairy
85ml of double cream
Beverages
water