This refreshing strawberry dessert from legendary chef Raymond Blanc is perfect for entertaining. Not only does it have a great wow factor, all the components can be prepared ahead of time. Use the best-quality strawberries you can find.






Skill level

Average: 3.3 (22 votes)


1.4 kg strawberries, cut into quarters
60 g white sugar, to taste

For the coulis
1 kg strawberries
50 g white sugar, to taste

For the sorbet

1.2 kg strawberries
Dash of lemon juice
200 g caster sugar

For the tuile
170 g demerara sugar
170 g caster sugar
150 g plain flour
170 g raspberry purée
170 g unsalted butter, melted, cooled
4 g red food colouring

For the basil gelée
760 ml water
60 g caster sugar
4 pinches sea salt
4 whole black peppercorns
8 gelatine leaves, softened in cold water, drained
18 basil leaves, finely chopped
8 mint leaves, finely chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Standing time: 1 hour

Chilling time: overnight

Freezing time: overnight

You'll need to begin this recipe 1 day ahead

Combine strawberries and sugar. Set aside.

To make coulis, process together strawberries and sugar, until combined. Press through a fine sieve to remove pips. Refrigerate until needed.

To make sorbet, place strawberries and lemon juice in a bowl and sprinkle with caster sugar. Stir and stand at room temperature for 30 minutes, to macerate. Process until liquid, then use back of a ladle to press through a fine stainless steel sieve. Pour mixture into a sorbet/ice-cream machine and churn for 20–30 minutes, according to manufacturer’s instructions, until frozen. Freeze until ready to serve.

To make tuile, preheat oven to 165°C. Combine dry ingredients. Add raspberry purée and stir with a spatula, until smooth. Add butter and beat until incorporated. Stir in food colouring. Spread 200 g of mixture over a silicone baking mat. Bake for 5–7 minutes. Cool for 5-6 minutes, then cut into shapes. Return to oven for a short time, to heat and make pliable, then form into shapes. Cool.

To make basil gelée, combine water, sugar, salt and peppercorns in a medium saucepan on high heat. Bring to boil. Remove from heat and stand for 1 hour, to allow flavours to infuse. Pass mixture through a fine sieve. Add gelatine and return to heat, until dissolved. Cool until 'oily’. Stir in chopped herbs, until evenly distributed. Pour into a shallow container and refrigerate for 3–4 hours or overnight.

To serve, divide coulis between 10 serving plates. Top with sugared strawberries. Cut basil gelée into 2cm pieces and place five pieces on each plate. Top fruit with a scoop of sorbet and piece of tuile. 

SBS cook’s notes