This recipe will yield four servings and is designed for dessert. Preparation will take 15 minutes with an additional hour needed for cooking. The following ingredients are required:
– 500ml of double cream
– 2 vanilla pods
– 6 egg yolks
– 100g of icing sugar
– 200g of strawberries
– 2 tablespoons of icing sugar
– 1 tablespoon of lemon juice
– 20g of meringue purchased from a store
– A handful of fresh strawberries for garnish
– A handful of dill, minus stalks
– A handful of fennel, minus stalks.
Begin by placing four 4×5-inch bowls in a deep, oven-secure dish or tray. Then, apply minor heat to the cream in a small saucepan. Extract the seeds from the vanilla pods and combine with the cream. Separately, whisk the egg yolks and icing sugar in a large jug until a smooth texture is acquired. Merge the warm cream with the vanilla, mix them together cautiously to avoid excessive bubbling and pour this mixture into the bowls till about a third is filled. Create a bain marie by boiling the kettle and filling the tray with hot water.
Cover the pan entirely with cling film and carefully transfer it into the oven for 40-50 minutes at 110 degrees till the wobble phase is passed. This could take longer based on your oven type. Afterwards, remove the bowls from the tray and put them into the fridge to chill for a minimum of two hours.
To create the coulis, combine strawberries (intact), icing sugar and lemon juice in a small saucepan and apply heat. As soon as it starts to bubble, reduce the heat and let it simmer for five minutes before removing from the heat to cool. Transfer the strawberry blend into a blender and blitz for a few seconds before passing it through a sieve and into a bowl to eliminate the seeds.
For final presentation, deck the chilled baked custard with the coulis, crumbled meringue, strips of strawberries and herbs.