SPRING STRAWBERRY & GOATS CHEESE PAVLOVA
SERVES 4
PREP TIME 2 HOURS
*Allergens: Egg, Milk, Sulphites COOKING TIME 5 MINS
INGREDIENTS Chantilly Goats Cheese: 80g
METHOD 1. Remove the rind from the Cricket St Thomas Goats Cheese and place it into a mixing bowl. 2. Whisk on high speed until smooth. 3. Add the double cream and use a spatula to mix well, ensuring all the cheese is incorporated. 4. Whisk for 1 minute, then add the icing sugar. 5. Continue whisking until you achieve soft peaks. 6. Transfer to a piping bag, label and refrigerate until needed. To Make the Coulis: 1. Add the frozen strawberries and caster sugar to a saucepan and cook for 5 minutes. 2. In a separate saucepan, add the sherry and bring to a boil. Using a blowtorch, carefully light the sherry to burn off the alcohol. 3. Once the alcohol has burned off, add the sherry to the strawberries and mix in the lemon juice. 4. Simmer on low heat for 10 minutes, then transfer to a blender and blitz until smooth. 5. Strain the liquid through a fine chinois into a container and leave to cool. 6. Once cool, cover, label, and refrigerate until needed. To Make the Macerated Strawberries & Elderflower : 1. Wash the strawberries and cut them into quarters. 2. Add icing sugar and elderflower cordial. 3. Mix gently to coat evenly. 4. Transfer to a container, cover, label, and refrigerate until needed. To Finish: 1. Add the Cricket St Thomas Goats Cheese chantilly and coulis to a small mixing bowl. 2. Add the chantilly mix onto the meringue and use a spoon to create a well in the middle. 3. Add the macerated strawberries into the well. 4. Top with lemon balm.
Cricket St Thomas Goats Cheese
260g
Double cream
45g Icing sugar Strawberry & Sherry Coulis: 180g Frozen strawberries 65g Caster sugar ½ Lemon 75g Sherry Macerated Strawberries & Elderflower: 250g Strawberries 15g Icing sugar 25g Elderflower cordial
Available in 1.1Kg RW
Available in 100g
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