Strawberry Sundae

Strawberry Sundae, Mivvi, Elderflower meringueFrom Richard McLellan, sous chef, Alyn Williams at The Westbury, Mayfair

📝 Ingredients

• Strawberry shake
• 250 g English strawberries
• 500 ml whole milk
• 100 g Greek yogurt
• 80 g stock syrup
• 150 g strawberry coulis
• Mivvi
• 250 g vanilla ice cream
• 250 g strawberry sorbet
• Meringue
• 150 g egg white
• 224 g caster sugar
• ? tsp lemon juice
• Meringue filling
• 300 g whipping cream
• 30 g icing sugar
• 1 vanilla pod
• 20 ml elderflower cordial
• Pannacotta
• 500 g Greek yogurt
• 500 g buttermilk
• 400 g milk
• 100 g icing sugar
• 8 gelatine leaves (bloomed)

👨‍🍳 Instructions

1. 1Strawberry shake
2. 2Blitz all ingredients and pass through a fine sieve.
3. 3Mivvi
4. 4Set the ice cream and sorbet in different sides of the container. Do this in 2 stages.
5. 5Meringue
6. 6Whisk egg whites until frothy. Add sugar in 3 stages and whisk until stiff. Bake at 170°c for 5 minutes and dry out in a hot cupboard or a low oven.
7. 7Meringue filling
8. 8To create the elderflower Chantilly, whisk all ingredients together till soft peak. Pipe the filling into the meringues once they have cooled down.
9. 9Pannacotta
10. 10Mix yogurt, buttermilk and sugar in a bowl. Whisk gelatine into warm milk. Pass through a fine sieve and set in appropriate dishes.