Simon Romanov

Strawberry consommé

Ingredients: For the strawberry consommé: 500g strawberries 50g caster sugar

For the artichoke panna cotta: 100g egg yolk 80g white caster sugar 13g gelatine 250ml double cream 250g jerusalem artichoke puree Fine salt

Method:

For the strawberry consommé: 1. Combine the strawberries and sugar in a metal bowl and cover with cling film. Place the bowl over a pot of boiling water until juice appears.  

2. Slowly boil for 2 hours on the lowest heat. 3. Place a J-cloth or cheesecloth over a bowl and strain overnight. 4. Drizzle the consommé over ice cream or greek yogurt.  

For the artichoke panna cotta: 1. Combine the egg yolk and sugar in a mixing basin. 2. Place the gelatine in a dish of chilled water and soak for 5 minutes. 3. In a skillet, combine the double cream, artichoke puree, and a touch of salt. Heat on low. Bring to 52 degrees Celsius while stirring continually.  

4. Once at room temperature, pour one-third of the cream mixture into the egg yolks and whisk to combine. 5. Pour the egg mixture back into the pan and stir continually until the temperature reaches 70°C, being careful not to catch on the bottom. 

6. Remove from the heat and let cool to 60°C. Remove the gelatine from the water and wring out any remaining moisture before adding it to the custard. Mix thoroughly. 7. Divide the mixture among six bowls or ramekins and put aside for a few hours or until set.  

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