The key to this dish is simplicity, as it aims to extract the purest strawberry flavour from the berries, both in the form of juice and the roasted strawberry flesh. A touch of aniseed in the cream enhances the strawberry flavour even more. If this is your first attempt at a moulded jelly, opt for a thin metal or plastic mould, or even a flexible silicone mould. Older, ornate and heavier ceramic or glass moulds can be difficult to turn out.
- 1 kg strawberries, hulled, chopped, plus extra to serve
- 100 g caster sugar
- 1 tbsp white vinegar
- 25 g gelatine powder, or an equivalent quantity of gelatine leaves
- 250 ml (1 cup) warm water
- 200 ml thickened cream
- 2 tbsp Pernod
- meringue shards, to garnish (optional)
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.
Chilling time 8 hours
Place the strawberries, sugar and vinegar in a saucepan set over very low heat. Lightly mash the strawberries to release their juice. Gently heat for 30 minutes, stirring occasionally, taking care not to allow the mixture to boil or steam. You may need to keep turning the heat on and off.
Pour the mixture into a fine sieve, triple layered with muslin cloth, and set inside a large bowl. Place in the fridge for at least 4 hours or preferably overnight to allow the juice to drip through slowly into the bowl, reserving the pulp in the sieve.
Place the gelatine powder into a bowl. Pour in the cup of warm water and stir to combine. Set aside to bloom for 5 minutes.
Meanwhile, pour the strawberry liquor into a 1-litre jug and top up with enough water to make up 750 ml (3 cups). Heat the liquor in a pan set over medium-low heat and gently heat through. Whisk in the gelatine mixture until dissolved.
Strain the mixture through a fine sieve into a 1-litre jelly mould. Place in the fridge for about 4 hours or until set.
Preheat the oven to 200°C. Spread the reserved pulp over a lined baking tray. Bake in the oven for 15 minutes or until caramelised. Remove from the oven and allow to cool completely.
Whip the cream and Pernod to stiff peaks, then fold through the cooled strawberries.
Place the jelly into a large pan of hot water for about 1 minute to release the jelly from the mould. Invert jelly onto a platter.
Serve the jelly with the strawberry anise fool, extra strawberries and meringue.