Scott’s Strawberry Smash Coupe
Made at Scott's | Serves 4
For the vanilla ice cream (yields around 1 litre)
NB you can use a good quality vanilla shop-bought ice cream if you don’t have time to make it
500ml milk (NB full fat is best, but you can use half fat if you like)
375ml double cream
12 medium sized, free range egg yolks
190g caster sugar
Seeds scraped from 1 vanilla pod
For the strawberry smash
200g fresh strawberries, hulled (to be liquidised)
150g fresh strawberries, hulled and quartered or halved (depending on the size)
750ml double cream
1 tsp vanilla essence
2 meringue nests
For the strawberry jelly
500g frozen strawberries
50g caster sugar
2 Gelatine leaves
A handful of freeze dried strawberries (optional – available in most supermarkets and online)
For the ice cream: in a bowl or food processor, whisk egg yolks and sugar until they’ve doubled in size. Bring milk, vanilla pod, seeds and cream to the boil in a heavy-bottomed saucepan. Remove from the heat and pour onto the egg mixture. Sieve into a bowl (discarding the vanilla pod) and chill before churning in an ice cream maker. Churn and then freeze for at least 2 hours.
For the strawberry smash: blitz the strawberries (200g) in a food processor and sieve to remove the pips. Keep the purée to one side. Whip the cream and vanilla essence until stiff, but still smooth. Be careful not to go too far. Break the meringues into small pieces and fold into the cream with half of the strawberry purée and most of the strawberries. Keep a few strawberries and the other half of the purée back for the layering up at the end. Do not mix the meringues, cream and strawberry purée too much, so that you maintain a ripple effect.
For the strawberry jelly: place the frozen strawberries into a heat-proof bowl and mix with the sugar. Place the bowl on top of a pan of simmering water (bain marie) for an hour (keep topping up the water if the level gets too low), stirring occasionally. Put the gelatine into some iced water until it is soft (this takes about 15 minutes). Strain the strawberries through a sieve and allow to drip through for half an hour. Then, add the vodka to the strawberry liquid. Discard the pips and remaining strawberry flesh. Measure out 250ml of the liquid and add the gelatine. [Pour the remaining liquid over ice and drink it or you can freeze it for another time!] Heat the liquid on a low heat while stirring until the gelatine has fully integrated. Allow to cool to room temperature and then pour it into four large tall conical glasses. Sink a hulled and quartered strawberry into the mixture in each glass and set in the fridge.
To serve, carefully spoon a little of the meringue mix on top of the jelly, followed by a thin layer of the purée, then a scoop of vanilla ice cream and top it off with some more of the meringue mix, fresh strawberries and strawberry purée. If you want to, you can top with a scattering of freeze dried strawberries.