Tea and cake


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Strawberry gel

  • 2kg strawberries
  • 150g of caster sugar
  • 1 gelatine leaf
  • 6g of agar agar powder

Double cream mousse

  • 2 gelatine leaves
  • 75g of egg white
  • 25g of caster sugar
  • 275ml of double cream
  • 1 vanilla pod

Earl Grey tea ice cream

  • 100g of egg yolk
  • 80g of caster sugar
  • 250ml of double cream
  • 250ml of milk
  • 40g of liquid glucose
  • 2 tsp Earl Grey tea leaves

Tea syrup

  • 170g of caster sugar
  • 2 tsp Earl Grey tea leaves

Sponge cake

  • 45g of butter
  • 3 eggs
  • 1 vanilla pod
  • 90g of caster sugar
  • 90g of plain flour

Vanilla strawberries

For the strawberry gel, hull the strawberries and chop them. Put them with the caster sugar in a large stainless steel bowl and set over a pan of gently simmering water, making sure the base of the bowl doesn't touch the water
Cover the bowl with cling film and leave for 1 hour, or until the berries have broken down. (Top up the pan with boiling water, if necessary, while cooking)
Meanwhile, to make the double cream mousse, soak the gelatine in a bowl of cold water until softened
  • 1 gelatine leaf
Whisk the egg whites and sugar together in a large bowl until soft peaks form when the whisk is lifted
Heat 50ml of the double cream in a pan. Squeeze out the gelatine and stir it into the hot cream, until dissolved
  • 50ml of double cream
Scrape the seeds from the vanilla pod, put them in a bowl with the remaining cream and whisk until soft peaks form
  • 1 vanilla pod
  • 225ml of double cream
Gently fold both the warmed cream and the whipped cream into the egg whites, then spoon onto a large non-stick tray. Chill for 2 hours to set
Return to the strawberry gel. Soak the gelatine leaf in a bowl of cold water until soft. Strain the strawberry mixture through a fine sieve, pushing the fruit with the back of a ladle
  • 1 gelatine leaf
Measure out 500ml of this strawberry juice into a clean pan and discard the solids
Stir the agar agar into the strawberry juice and simmer over a medium heat for 1-2 minutes, or until dissolved. Remove from the heat
  • 6g of agar agar powder
Squeeze out the gelatine and stir it into the hot strawberry mixture. Once the gelatine has dissolved, cool the strawberry mixture then chill it for 1 hour, or until set
To make the Earl Grey tea ice cream, whisk together the egg yolk & sugar in a large bowl until pale and fluffy
Combine the cream, milk and liquid glucose in a saucepan and bring to the boil, then remove from the heat immediately. Slowly pour the hot cream mixture over the egg yolk and sugar, whisking thoroughly
  • 250ml of double cream
  • 250ml of milk
  • 40g of liquid glucose
Add the tea leaves, then set aside to infuse for 30 minutes
  • 2 tsp Earl Grey tea leaves
Meanwhile, make the tea syrup. Combine the sugar and 50ml of water in a saucepan and heat until the mixture turns caramel
  • 170g of caster sugar
Carefully add another 120ml of water (be careful: it may spit), then simmer for 6-8 minutes, or until the liquid has reduced to a syrup
Add the tea leaves and set aside to infuse for 30 minutes
  • 2 tsp Earl Grey tea leaves
Strain the ice cream mixture, discarding the tea leaves, then churn in an ice cream machine according to the manufacturer's instructions. Transfer the ice cream to a freezerproof box and freeze until serving
Once it has infused, strain the tea syrup through a fine sieve, discard the tea leaves, and set aside the syrup until serving
To make the sponge cake, preheat the oven to 180°C/gas mark 4 and line a 20 x 30cm swiss roll tin with silicone paper. Melt the butter and let it cool slightly
  • 45g of butter
In a large bowl, whisk together the eggs, vanilla seeds and sugar until pale and fluffy
  • 3 eggs
  • 90g of caster sugar
  • 1 vanilla pod
Sift the flour and fold it into the egg mixture, then add the melted butter and mix until smooth
  • 90g of plain flour
Pour the batter into the prepared tin and bake for 8-10 minutes, or until the cake is golden brown and springy to the touch. Turn out and leave to cool on a wire rack
To make the vanilla strawberries, hull and chop the strawberries and place them in a bowl. Sprinkle over the vanilla sugar and leave to macerate for 30 minutes
Once the jelly has set, place in a blender and blitz into a smooth gel. Spoon into a piping bag
Then take the set double cream mousse, whisk to loosen it slightly, and spoon it into another piping bag. Remove the ice cream from the freezer to soften ready for scooping
Cut the sponge cake into eight equal-sized triangles. Pipe a layer of double cream mousse onto four of the triangles, followed by a layer of strawberry gel
Place the remaining sponge triangles on top to create four sandwiches and transfer them to your serving plates
To decorate, pipe three dots of strawberry gel around each sandwich, then spoon the vanilla strawberries onto the other side of the plates
To finish the tea and cake, place a scoop of Earl Grey ice cream on top of the strawberries. Drizzle the tea syrup around the sponge and the dessert is ready to serve
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