Strawberry Muesli:
14g Jumbo oats
14g Bran flakes
7g Flaked almonds
7g Hazelnuts
5g Golden sultanas
4ml Vegetable oil
5g Demerara sugar
11g Honey
5g Freeze-dried strawberries (optional)
Roast hazelnuts and almonds on 170C for 8 to 10 minutes, or until golden brown, then leave to cool.
Mix bran flakes, sultanas, and strawberries together and reserve.
Place oil and sugar in a saucepan and heat gently until the sugar is dissolved.
Mix all the ingredients and leave to dry overnight on a tray.
Pannacotta:
200g Strawberry purée
115g Greek yoghurt
15g Full fat milk
55g Double cream
1 leaf Gelatine (soaked in cold water)
30g caster sugar
Warm milk and cream in a saucepan, then add the strawberry puree, sugar, gelatine and yoghurt.
Blend with a hand blender, pass through a fine sieve, pour into serving bowls and leave to set in the fridge for 1 hour.
Make sure the gelatine is completely dissolved in the milk and cream, otherwise it won’t set.
Strawberry Gel:
200g Frozen strawberries
20g Icing sugar
Agar
Combine strawberries and sugar in a large bowl, place over a bain marie and cook gently for about two hours. Once strawberries have released their juices, hang them in a muslin cloth overnight.
Weigh the strawberry juice. For every 100g of juice, add 1g of Agar agar.
Place strawberry juice in a pan, add Agar agar and bring to the boil, whisking continuously for 1 minute. Pour onto a tray and leave to cool. Once cold, hand blend until smooth.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here