Kitchen Garden Strawberries
hazelnut biscuit, Galway goat farm yoghurt, crystal mint, Earl Grey sugar
serves 5-6

strawberry sorbet
400g fructose or stock syrup
200g strawberries, washed & prepped

Earl Grey sugar
5g loose high grade Earl Grey tea leaves
2g Maldon salt
25g granulated sugar

hazelnut biscuit
250g unsalted butter
130g icing sugar
180g gluten free flour
120g ground hazelnut
60g egg yolk

crystal mint
100g egg white
1 bunch mint
150g caster sugar

dried strawberries
200g strawberries, washed & prepped
150g sugar

sugar tuile
100g isomalt

The Kitchen Restaurant at Mount Falcon Estate

County Mayo

head chef
Daniel Willimont

For the sorbet, boil the fructose in 420ml of water for 3-5 minutes then leave to cool for 20 minutes. Mix at high speed in a blender with the fresh strawberries. Strain the mix then place in an ice cream machine until a sorbet texture is achieved.

Grind the Earl Grey sugar ingredients to a fine powder and store for last minute seasoning.

For the hazelnut biscuits, cream the butter and sugar to a light white texture, then stir in the flour, ground hazelnuts and 1g of salt until smoothly incorporated. Lastly add the egg yolk, then roll out to desired shape and bake in the oven at 170˚C for 15 minutes.

Select and pick off 20 of the most attractive mint leaves. Dip the leaves in egg white, dust in sugar, and dry at room temperature.

For the dried strawberries, boil the sugar in 150ml of water until fully dissolved. Take off the heat and immerse the strawberries in the sugar syrup until cool. Dry in the oven at 45˚C until crisp: around 20 minutes.

Melt the isomalt under a low grill. Spread thinly over a greaseproof tray and leave to cool.