For the spring rolls
(serves two)
250g diced strawberries
80g caster sugar
8 pieces spring roll pastry 10 x 10cm
1tsp green peppercorns finely chopped
For the crème fraîche ice
(serves 10)
375ml stock syrup
125ml water
1/2tbs trimoline
500g crème fraîche
For the lemon thyme syrup
(serves 20)
500ml water
200g caster sugar
Zest of half a lemon
Bunch of fresh lemon thyme
METHOD
First mix the diced strawberries with the caster sugar and green peppercorns. Macerate overnight. Drain off resulting liquid reduce it until syrupy cool and then add back to the strawberries.
To make the spring rolls lay out a piece of the pastry place the strawberry mix towards one end fold the sides over and roll up sealing with a flour and water paste.
For the crème fraîche ice first heat the syrup water and trimoline cool then whisk in the crème fraîche. Churn in sorbetière.
For the lemon thyme syrup bring all the ingredients to the boil infuse until cool and pass through a chinois.
To serve deep-fry four spring rolls per person and stack on one side of the plate. Place on a quenelle of ice-cream and drizzle on some lemon thyme syrup.