Vanilla cream with Cornish strawberries and vanilla crumble, by Peter Biggs, head chef at Nathan Outlaw Seafood & Grill, St Enodoc hotel, Rock, Cornwall.
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INGREDIENTS
(Serves 10)
For the crumble
- 200g caster sugar
- 200g demerara sugar
- 200g plain flour
- 200g stiff butter
- 200g ground almonds
- 2 vanilla pods, scraped
For the vanilla cream
- 560ml double cream
- 180ml milk
- 90g caster sugar
- 2 vanilla pods, scraped
- 3 gelatine leaves, soaked
For garnish
- 500g strawberries
- 50g sugar
METHOD
Mix crumble ingredients together until breadcrumb consistency is achieved. Bake in oven at 140°C until golden brown. Remove from oven and set aside.
For the cream, put cream, milk, sugar and vanilla seeds in a pan and bring to the simmer. Remove from heat and add the gelatine.
Allow the mixture to cool and place in the fridge until semi set - this allows the vanilla seeds to suspend in the cream instead of sinking to the bottom. Pour into glasses and allow to finish setting.
To serve, chop up strawberries. Add 50g sugar and mix together. Place the strawberries on top of the set cream. Sprinkle with the crumble and serve.