‘Sunday sundae’

‘Sunday sundae’

Melon and strawberry salad, sorbets, champagne ice cream, meringue, crystallised rose petals

By
From
New Classics
Serves
6-8
Photographer
Mark Roper

This is named after the song by Blur, celebrating said day and the fun and indulgence associated with it. We all know how delightful the combination of strawberries and Champagne is, and with the juicy, multicoloured melons and crisp sweet meringue, this cheeky dessert just screams PARTY!

Melon and strawberry salad

Ingredients

Quantity Ingredient
1 rockmelon
1 honeydew melon
1/4 perfect watermelon
500g perfect strawberries

Ice cream

Quantity Ingredient
110g egg yolks
1/2 orange, finely grated zest
65g caster sugar
70ml water
180ml champagne or sparkling wine
250ml thickened cream

Strawberry sorbet

Quantity Ingredient
550g fresh strawberries
115g caster sugar
35g powdered glucose

Rockmelon sorbet

Quantity Ingredient
550g rockmelon, cut into chunks
125g caster sugar
35g powdered glucose
50ml water

Meringue sticks

Quantity Ingredient
100g egg whites, at room temperature
160g pure icing sugar, sifted

Crystallised rose petals (optional but gorgeous)

Quantity Ingredient
1 egg white
1-2 yellow or red roses petals
caster sugar

Method

  1. For the fruit salad, using a melon baller, create about 20 balls from each melon. Scoop out the rest of the flesh of the rockmelon to use for the sorbet. Hull the strawberries and cut into rounds and random shapes.
  2. To make the ice cream, put the egg yolks into the bowl of an electric mixer, add the orange zest and turn on low speed.
  3. Combine the sugar and water in a small saucepan and stir with your fingers to dissolve the sugar slightly. Brush down any crystals with a very clean pastry brush dipped in cold water. Cook over medium heat until the syrup reaches 118°C.Pour the syrup into the yolks then turn up the speed of the mixer to high. Whisk until the mixture cools and is pale and thick, about 4–5 minutes. Whisk in the Champagne then the cream. Churn in an ice cream maker according to the manufacturer’s instructions.
  4. For the strawberry sorbet, put all the ingredients into a blender and process until smooth. Push through a sieve and churn in an ice cream maker according to the manufacturer’s instructions.
  5. Follow the same method for the rockmelon sorbet.
  6. For the meringue sticks, preheat the oven to 90°C. Line a large baking tray with baking paper.
  7. Place the egg whites into the bowl of an electric mixer fitted with a whisk attachment. Add 1 heaped tablespoon of the icing sugar. Whisk until the mixture holds soft peaks. Add the remaining icing sugar and continue whisking until the meringue is very stiff and shiny and holds firm peaks. Put the meringue in a piping bag with a small nozzle. Pipe four little blobs of mixture under the corners of the paper to hold it down, then pipe long sticks of meringue along the length of the tray. Bake for 1 hour and 40 minutes. Remove from the oven and allow to cool on the tray. Carefully remove the sticks but don’t worry if they break up.
  8. For the crystallised rose petals, using your fingertips, gently paint a very thin layer of egg white over both sides of the petals – they should be just wet but not too wet or they will appear lumpy when dry. Roll the petals in caster sugar then gently shake off any excess. Dry on a wire rack for several hours until crisp.
  9. To serve

    Put serving glasses in the freezer for 30 minutes before serving. Place some of the fruit salad into each glass then scoop one of each of the sorbets into each glass as well as a scoop of the ice cream. Decoratively add the rest of the fruits, the meringue sticks and a few crystallised petals, if using, then serve.
Tags:
Philippa
Phillipa
Sibley
European
restaurant
chef
high
end
fine
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