Wild strawberry puree (frozen), 1kg
Everyone can remember their first wild strawberry, the depth of flavour is far superior to its more common and fleshier cousins. Spread on a warm croissant, with a dollop of cream, nothing can surpass the exquisite taste and bouquet. In 1600, William Butler wrote of the wild strawberry 'Doubtless God could have made a better berry, but doubtless God ever did'. 1 kilo.
Recipe
Wild strawberry syllabub
500g wild strawberry puree
500g double cream
50g caster sugar
juice 2 limes, use skin to make lime zest to decorate
Place cream in a large bowl, finely grate lime zest and add lime juice, stir into the cream, add sugar and whisk until soft folds. Hand beat half of the wild strawberry puree into the cream mix. Layer the cream and the remaining puree into shot glasses and chill for 30 mins, decorate with a sprig of fresh mint.
Accessories
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Tulip white chocolate, marbled, qty 16
Usually only found in gourmet restaurants, these highest-quality dark chocolate cups are ideal as petit four cases, delightful sweet amuses bouches, or arranged and garnished as a centerpiece sweet course. 56mm deep, 63mm diameter.
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Tulip dark chocolate, marbled, qty 16
Usually only found in gourmet restaurants, these highest-quality dark chocolate cups are ideal as petit four cases, delightful sweet amuses bouches, or arranged and garnished as a centerpiece sweet course. 56mm deep, 63mm diameter
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