A perfect end to a perfect Summer occasion.



Average: 2 (4 votes)


250grams of strawberries dice into 1cm squares
15g of leaf gelatin
75 mls Cointreau
¼ lemon
¼ orange
200Grams sugar
250 mls water
100mls fresh cream
30 mls peach Schnapps

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.


Bring to boil the sugar, water, orange and lemon. Strain and allow to cool.

Soak the leaf gelatine in a little water until soft. Drain well.

Over a very low heat gently melt the gelatin with the syrup mixture until dissolved.

Sprinkle the diced strawberries with the Cointreau and allow to marinate for 10 to 15 minutes

Fill the moulds with the strawberries and liquid in two stages. First fill the half mould and chill in the fridge for 10 minutes and then the second (otherwise the strawberries will float to the top and the timbale will contain more jelly than strawberries)

For the peach cream, add the peach Schnapps to the cream and whisk until very lightly set.

Place the timbale in the centre of the plate add peach cream to surround.
Garnish the serving plate with some extra diced strawberries and thinly sliced mint.

Chef's Tips:

  • Washing & hulling strawberries: leave the greens on while washing
  • Another serving suggestion: fresh strawberries with balsamic vinegar sugar & marscapone

    This dish is part of a three course seafood meal for six.