- Mint Meringue
- Brakes Medium Free Range Eggs C 15322
- Brakes Caster Sugar A 301
- Brakes Cornflour A 5946
- Pauleys Mint C 13015
- Strawberry Sorbet
- Strawberry Puree available from Wild Harvest
- Water
- Brakes Caster Sugar A 301
- Inverted Sugar
- Nutmeg Ricotta
- Ricotta C 23343
- Pauleys Lemons C 10260
- Whole Nutmeg available from Wild Harvest
- Ginger Granite
- Brakes Stem Ginger A 2063
- Water
- Brakes Caster Sugar A 301
- Garnish
- Pauleys British Strawberries C 450610
- Wild Strawberries available from Wild Harvest
- Pine Berries available from Wild Harvest
- Edible Flowers available from Wild Harvest
- 8 Year Aged Balsamic Vinegar available from Wild Harvest
Gariguette Strawberry Salad by Richard Phillips
Ingredients
Method
Mint Meringue
Whisk the egg until soft peeks. Combine the cornflour with a little cold water & mix until a smooth paste. Add the sugar & cornflour to the egg white & whisk until stiff peaks. Fold in chopped mint leaves. Spread the meringue on a lined baking sheet & dry out at 50°C for approximately 3 hours. Break into shards.
Strawberry Sorbet
Bring all ingredients to the boil, pass through a sieve & store in paco containers. Freeze overnight & churn when needed.
Nutmeg Ricotta
Combine the ricotta, lemon zest & freshly grated nutmeg. Set aside.
Ginger Granite
Blend all of the ingredients together, pass through a fine sieve & freeze. Fork through to create fine ice crystals.
To plate the dish…
Quenelle the ricotta & place around the plate, add the sorbet, strawberries, shards of the meringue, a drizzle of the balsamic vinegar & finally the ginger granite.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
