where the garden rests

Recipe by Chef Hannah Flora

Yield: 6 portions
Prep time 2 hours

Ingredients

Basil Ice Cream

• 14 ounces Milk
• 3 1/2 ounces Cream
• 4 Egg Yolks
• 4 1/2 ounces Sugar
• 1/4 # Basil (freshly picked)

Strawberry Earl Grey Consommé

• 1 pint Strawberries (cleaned)
• 1 cup Granulated Sugar
• 3 Orange Peels
• 2 Tablespoons Earl Grey Loose-leaf Tea

Fennel and Rose Marshmallow

• 400 grams Granulated Sugar
• 1/2 teaspoon White Vinegar
• 100 grams Light Corn Syrup
• 120 milliliters Water (for gelatin)
• 120 milliliters Water (for sugar)
• 18 grams Knox Gelatin Powder
• 2 teaspoons Rose Extract
• 1 teaspoon Fennel Powder
• 1/2 teaspoon Vanilla Extract
• 1/2 cup Cornstarch
• 1/2 cup Powdered Sugar

Earl Grey Meringue Ash

• 1 cup Granulated Sugar
• 1 Tablespoon Water
• 2 teaspoons Corn Syrup
• 4 ea Egg Whites

Garnishes

• Strawberries (sliced)
• Pineberries (sliced)
• Basil and Mint Leaves
• Balsamic Pearls

Preparation

Basil Ice Cream
In a saucepot over medium to low heat, simmer the milk and cream.  In a separate bowl, gently whip egg yolks and sugar. When the milk and cream are to a light simmer, remove from heat and slowly incorporate into eggs and sugar- avoid curdling. When the mixture is combined, return it to the sauce pot and turn the heat to low. Mix until the texture is smooth.  Strain, and cool. Place in a freezer container (paco jet canister) and let the mixture freeze overnight. The next day, spin to a soft scoopable consistency.

Strawberry Earl Grey Consommé
In a double boiler, place all ingredients and cover. Let it steam for 20 minutes—strain and reserve liquid. 

Fennel and Rose Marshmallow
In a saucepan, combine the sugar and 120 milliliters of water. With a candy thermometer, bring the temperature to 245°F. Once the bubbles slow down and the color turns pale amber, remove from the heat.
In a separate bowl, combine 120 milliliters of water and gelatin powder. Whip until frothy. Gently pour the sugar and water mixture from the stove, then whip until stiff peaks form. Add the rose, vanilla, and fennel.
Pour into a cornstarch-lined pan and set aside until the mixture cools. When ready, cut into desired shapes and toss in a mixture of powdered sugar and cornstarch.

Earl Grey Meringue Ash
In a sauce pot, add the sugar and water. Boil on low until the bubbles slow and a medium amber color develops. Chef Note: Do not stir to avoid crystallization. In a mixing bowl, whip the egg whites until soft peaks form. Remove the sugar from the stove and, in a slow stream, whip it into the egg whites. Whip for about 10 minutes, until stiff peaks form. Transfer to a piping bag and squeeze onto a Silpat or parchment paper. Spread evenly on a pan, sprinkle Earl Grey loose-leaf tea, and set the oven to 150°F. Let dry for 3 hours or until crisp.

Assembly

Sprinkle the bottom of the dish with Earl Grey meringue ash. Using a small ice cream scoop, scoop 2-3 spheres of basil ice cream onto the meringue. Pour strawberry consommé around ice cream. Garnish with sliced strawberries, pineberries, and fresh herbs. Drizzle with basil oil.

​About Chef Hannah Flora

Chef Hannah Flora, CC, is an award-winning, skilled, and technically trained Executive Chef, Culinary Thought Leader, Culinary Consultant, and highly sought-after Celebrity Chef working in the Private Club, Resort, and Fine Dining Industry. 

Known as the “Queen of Clubhouse Cuisine,” she brings a sense of art and design to every aspect of the culinary experience. Always eager to learn more, continues to push the envelope with new and exciting flavor profiles. 

"Culinary is an ever-changing ocean, and I want to make the first waves". 

Contact: 
[email protected]
www.chefhannahflora.com
Follow her on Instagram: @chefhannahflora