Ingredients

Ingredients For the strawberry gel

• 2kg/4½lb strawberries, hulls removed, chopped

• 150g/5oz caster sugar

• 6g/¼oz agar-agar powder (available from larger supermarkets and Asian grocers)

• 1 gelatine leaf, soaked in cold water until softened

For double cream mousse

• 75g/3oz free-range egg whites

• 25g/1oz sugar

• 275ml/10fl oz double cream

• 2 gelatine leaves, soaked in cold water until softened

• 1 vanilla pod, split, seeds scraped out

For the Earl Grey tea ice cream

• 100g/3½oz free-range egg yolks

• 80g/3oz sugar

• 250ml/9fl oz double cream

• 250ml/9fl oz milk

• 40g/1½oz liquid glucose (available in the baking section of some supermarkets)

• 2 tsp loose Earl Grey tea leaves

For the tea syrup

• 170g/6oz sugar

• 170ml/6fl oz water

• 2 tsp loose Earl Grey tea leaves

For the sponge cake

• 3 free-range eggs

• 1 vanilla pod, split, seeds scraped out

• 90g/3½oz sugar

• 90g/3½oz flour, sifted

• 45g/2oz butter, at room temperature

For the vanilla strawberries

• 50g/2oz vanilla sugar

• 100g/3½oz strawberries, hulls removed, chopped

Description

Recipe Uses 2kg/4½lb Strawberries, Hulls Removed, Chopped, 150g/5oz Caster Sugar, 6g/¼oz Agar-agar Powder (available From Larger Supermarkets And...

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