Strawberry Sundae

Ingredients

• 250 gEnglish strawberries
• 500 mlwhole milk
• 100 gGreek yoghurt
• 80 gstock syrup
• 150 gstrawberry coulis
• 250 gvanilla ice cream
• 250 gstrawberry sorbet
• 150 gegg whites
• 224 gcaster sugar
• ? tsplemon juice
• 300 gwhipping cream
• 30 gicing sugar
• 1vanilla pod
• 20 mlelderflower cordial
• 500 gGreek yoghurt
• 500 gbuttermilk
• 400 gmilk
• 100 gicing sugar
• 8 leaves (bloomed)gelatine

Instructions

1. 1

   Blend the shake

   Blitz the strawberries, whole milk, 100 g Greek yoghurt, stock syrup and strawberry coulis together, then pass the mixture through a fine sieve.

2. 2

   Layer the Mivvi

   Set the vanilla ice cream and strawberry sorbet on opposite sides of the container. Repeat the layering in two stages.

3. 3

   Bake the meringues

   Whisk the egg whites until frothy. Add the caster sugar in three stages, whisking until the mixture is stiff. Bake at 170°C for 5 minutes, then dry out in a hot cupboard or low oven.

4. 4

   Fill the meringues

   Whisk the whipping cream, icing sugar, vanilla pod and elderflower cordial together to soft peaks. Once the meringues have cooled, pipe in the filling.

5. 5

   Set the pannacotta

   Mix the Greek yoghurt, buttermilk and icing sugar in a bowl. Whisk the bloomed gelatine into warm milk, then pass the mixture through a fine sieve and pour it into suitable dishes to set.

What is a strawberry sundae?

A sundae is a composed ice-cream dessert, often layered or served with sauces and other toppings. This version pairs strawberries and strawberry sorbet with meringue, elderflower cream and a tangy yoghurt-and-buttermilk pannacotta.

The recipe is credited to Richard McLellan, sous chef at Alyn Williams at The Westbury in Mayfair. Its different components give the dessert contrast: cold and creamy, light and crisp, and softly set.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1225 calories, 44g protein, 150g carbs, 42g fat.

The sugars in the caster sugar, icing sugar, stock syrup and coulis, together with the fruit and frozen desserts, provide much of the carbohydrate. Cream and ice cream contribute much of the fat, while Greek yoghurt, milk, buttermilk and egg whites provide protein. For a more balanced meal, serve a smaller dessert portion after a meal that includes vegetables and a savoury protein source.

The strawberry shake

Fresh fruit: use ripe English strawberries for a fragrant, sweet base. The yoghurt adds a little tang alongside the milk, syrup and coulis.

Fine sieve: straining after blending removes seeds and larger pieces, leaving the shake smoother. The recipe does not specify how to serve or assemble the shake with the other components.

Layering the Mivvi

Two flavours: the vanilla ice cream and strawberry sorbet go on different sides of the container. Keeping them apart makes the two-colour arrangement possible.

Two stages: the method calls for repeating the setting process in two stages but gives no chilling time or container size. Follow the texture of the ice cream and sorbet rather than relying on an unstated timing.

Getting the meringue right

Stiff peaks: start with frothy egg whites, then add the caster sugar in three additions and whisk until firm. Add the listed lemon juice as part of the meringue ingredients; the method does not say exactly when to add it.

Low drying: the brief bake at 170°C is followed by drying in a hot cupboard or low oven. The recipe gives no drying duration, so check that the meringues are dry enough to handle without browning them further.

Soft elderflower cream

Soft peaks: stop whisking when the cream holds a gentle peak; it should remain easy to pipe. The vanilla and elderflower cordial flavour the cream without needing a separate cooked syrup.

Cool first: let the meringues cool before piping in the filling. Warm meringues can soften the cream and make the crisp shells more fragile.

Setting the pannacotta

Warm milk: whisk the bloomed gelatine into warm milk so it can disperse through the liquid. Avoid letting the milk boil, which is unnecessary for this step.

Strain and chill: pass the mixture through a fine sieve before portioning it into dishes. The recipe does not give a setting time, so allow enough time for it to become firm before serving.

Planning and serving

Make ahead: the pannacotta and meringues need time to set or dry, so prepare those components before serving. Keep the filled meringues and frozen elements until close to serving to preserve their textures.

On the plate: the recipe lists the components but does not specify an assembly order or accompaniments. Serve the strawberry shake, Mivvi, meringues and pannacotta as parts of the same dessert, keeping crisp and frozen elements from sitting too long.

Recipe notes & tips

• Measure the ingredients for each component separately before starting.
• Use ripe strawberries for the shake and sieve it thoroughly for a smoother finish.
• Add the meringue sugar gradually rather than tipping it in all at once.
• Stop whipping the Chantilly at soft peaks so it remains pipeable.
• Bloom the gelatine before adding it to the warm milk.
• Chill the pannacotta in its serving dishes until set before bringing the components together.

Variations

• Berry swap: use another ripe berry in place of some of the strawberries, keeping the total fruit amount the same.
• Citrus note: add a little finely grated lemon zest to the strawberry shake for a brighter flavour.
• Cordial change: replace the elderflower cordial with another cordial that suits the fruit.
• Different sorbet: pair the vanilla ice cream with raspberry or another fruit sorbet.
• Individual portions: set the pannacotta in small dishes so it is ready to serve without cutting.

Common mistakes to avoid

• Adding sugar too quickly: the meringue may not become as stable; whisk it in across the three stated additions.
• Overwhipping the cream: it can become grainy and difficult to pipe; stop at soft peaks.
• Filling warm shells: the cream can soften and the meringues can break; wait until they have cooled.
• Skipping the sieve: seeds or gelatine lumps can remain; strain both mixtures as directed.
• Using hot milk: it can make the gelatine mixture harder to handle; use warm milk, not boiling.

How to store

Keep the pannacotta covered in the fridge and use within 2 days. Store unfilled meringues in an airtight container in a cool, dry place, and keep the ice cream and sorbet frozen; fill the meringues shortly before serving. The assembled dessert is best eaten straight away, and these components are not suitable for reheating.

Frequently asked questions