Ingredients
For the strawberry gel
2kg/4½lb strawberries, hulls removed, chopped
150g/5oz caster sugar
6g/¼oz agar-agar powder (available from larger supermarkets and Asian grocers)
1 gelatine leaf, soaked in cold water until softened
For double cream mousse
75g/3oz free-range egg whites
25g/1oz sugar
275ml/10fl oz double cream
2 gelatine leaves, soaked in cold water until softened
1 vanilla pod, split, seeds scraped out
For the Earl Grey tea ice cream
100g/3½oz free-range egg yolks
80g/3oz sugar
250ml/9fl oz double cream
250ml/9fl oz milk
40g/1½oz liquid glucose (available in the baking section of some supermarkets)
2 tsp loose Earl Grey tea leaves
For the tea syrup
170g/6oz sugar
170ml/6fl oz water
2 tsp loose Earl Grey tea leaves
For the sponge cake
3 free-range eggs
1 vanilla pod, split, seeds scraped out
90g/3½oz sugar
90g/3½oz flour, sifted
45g/2oz butter, at room temperature
For the vanilla strawberries
50g/2oz vanilla sugar
100g/3½oz strawberries, hulls removed, chopped
Method
1. For the strawberry gel, place the strawberries and caster sugar into a large stainless steel bowl set over a pan of simmering water (make sure the bottom of the bowl doesn't touch the water surface). Cover the bowl with cling film and leave for one hour, or until the strawberries have broken down. (Top up the pan with boiling water, if necessary, during the process.)
2. Strain the strawberry mixture through a fine sieve, pushing the strawberries with the back of a ladle. Measure out 500ml/1 pint of the strained strawberry juice into a clean pan and discard the solids left behind. Stir the agar-agar powder into the strawberry juice and simmer over a medium heat for 1-2 minutes, or until dissolved. Remove from the heat.
3. Squeeze out any excess moisture from the gelatine leaf and stir into the strawberry mixture until dissolved, then allow to cool. Chill in the fridge for one hour, or until set. Once set, transfer the jelly into a food processor and blend to a smooth gel. Set aside.
4. For the double cream mousse, whisk the egg whites and sugar together in a clean bowl until soft peaks form when the whisk is removed.
5. Heat 50ml/2fl oz of the double cream in a pan. Squeeze out any excess moisture from the gelatine leaf and stir into the cream, until dissolved. Whisk the remaining cream and the vanilla seeds together in a clean bowl until soft peaks form when the whisk is removed. Gently fold both the warmed cream and the whipped cream into the egg white mixture, then spoon onto a large non-stick tray to set. Once set, whisk to loosen slightly, then spoon into a piping bag and set aside until needed.
6. For the Earl Grey tea ice cream, whisk together the egg yolks and sugar in a bowl until pale and fluffy.
7. Place the cream, milk and liquid glucose into a pan and bring to the boil, then remove from the heat immediately. Slowly pour the hot cream mixture over the egg yolks and sugar, whisking well to combine. Add the Earl Grey tea leaves, then allow to infuse for 30 minutes.
8. Strain the mixture, discarding the tea leaves, then churn the mixture in an ice cream machine according to the manufacturer's instructions. Transfer the ice cream to a freezable container and place into the freezer until needed.
9. For the tea syrup, place the sugar and 50ml/2fl oz of the water in a pan and heat until the mixture turns a caramel colour. Carefully add the remaining water (it may spit), then simmer for 6-8 minutes, or until the liquid has reduced to a syrup consistency. Add the Earl Grey tea leaves and leave to infuse for 30 minutes. Strain through a fine sieve and discard the tea leaves. Set aside until needed.
10. Preheat the oven to 180C/350F/Gas 4. Line a 20cm x 30cm/8in x 12in swiss roll tin with silicon paper.
11. For the sponge cake, whisk together the eggs, vanilla seeds and sugar in a bowl until pale and fluffy, then fold in the sifted flour and add the butter. Mix well until smooth, then pour into the prepared tin and bake in the oven for 8-10 minutes, or until golden-brown and springy to the touch. Turn out and allow to cool on a wire rack.
12. For the vanilla strawberries, place the strawberries in a bowl, sprinkle over the vanilla sugar and allow to macerate for 30 minutes.
13. To serve, cut the sponge cake into eight equal-sized triangles. Pipe a layer of double cream mousse onto four of the triangles. Spoon the strawberry gel into another piping bag and pipe a layer of gel on top of the double cream mousse. Place the second sponge triangle on top of each layered triangle to create a sandwich, then place one sandwich onto each of four serving plates. Pipe three dots of strawberry gel onto the plate around the sandwich, then spoon the vanilla strawberries onto the other side of the plate. Place a scoop of Earl Grey ice cream on top of the strawberries, with a drizzle of tea syrup around the sponge. Serve.
