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Tuesday, 11 July 2017 11:13 AM BST
Recipes from Wimbledon: Kentish strawberries
We bring you mouth-watering recipes from head chef Gary Parsons so you can recreate the taste of The Championships at home READ MORE

Kentish roasted strawberries with a strawberry mousse, dandelion and burdock jelly, dehydrated wild strawberries and strawberry ice cream

20g freeze dried wild strawberries
800ml strawberry Ice cream
10g micro mint

Strawberry posset:
400ml double cream
200ml strawberry puree
2 leaves gelatine
50g caster sugar

Soft whipped cream:
100ml double cream
1 tsp icing sugar

Strawberry jelly:
100ml strawberry puree
½ tsp agar-agar

Dandelion and burdock jelly:
275ml dandelion and burdock drink
50g caster sugar
1 tsp agar-agar

Roasted strawberries:
500g strawberries
50g icing sugar

Cooking time: 65 minutes    Serves: 6


Strawberry posset:
Soak gelatine in cold water, gently bring cream and sugar to boil, boil for one minute. Take off heat and add softened gelatine, whisk in strawberry puree, pass through fine strainer and pour into container to chill.

Soft whipped cream:
Whip cream and icing sugar together to form soft peaks, refrigerate until later.

Strawberry Jelly:
Bring puree to boil, add agar-agar aand whisk for two minutes and leave to cool. Once set, blend it and put in a piping bag.

Dandelion and burdock jelly
Heat the dandelion and burdock and sugar over low heat until the sugar dissolves. Continue heating until just before boiling point.
Add agar-agar and whisk for two minutes, leave to set in a shallow container and refrigerate for approx. 1 hour.

Roasted strawberries:
Pre-heat oven to 180 degrees (350C, Gas 4) line a tray with greaseproof paper, hull and wash strawberries, coat with icing sugar, evenly place on tray and roast for 12-15 mins, remove and allow to cool completely.

Mix the posset with the soft whipped cream.
Place three roasted strawberries in the bottom of a glass. Top with posset mix, finish with three more roasted strawberries on top of the posset, squirt the strawberry jelly around the roasted strawberries. With a warm tea spoon scoop out the dandelion and burdock jelly.
Quenelle the strawberry ice cream and place in the centre.
Finish with micro mint and crumbled freeze dried wild strawberry.

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