Strawberries with Tarragon and Black Pepper Honeycomb with Burnt English Cream
Marinated strawberries served with homemade black pepper honeycomb, decorative caramel shards, vanilla custard-filled eggshells, and crispy fried tarragon leaves.
Estimated Nutrition
Calories
1245.6
kcal / serving
4982.5 kcal total
Carbs
135.5g
per serving
542.1 g total
Fat
71.1g
per serving
284.2 g total
Protein
18.2g
per serving
72.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
200
g
Caster Sugar
For honeycomb
70
g
10
g
150
g
Caster Sugar
For marinated strawberries
70
g
Caster Sugar
For caramel
85
g
Sugar
For cream plus extra for sprinkling
Dairy
9
piece
Egg
Free-range, yolks only
500
ml
Fruits
28
piece
Strawberry
Calculated as 7 per person, halved if large
Liquids
NutsSeeds
1
1
Black Pepper
Freshly ground
3
piece
2
piece
Vanilla Pod
Split for seeds
1
bunch
Tarragon
Small bunch, deep-fried
Other
35
g
Honey
Preferably Solihull Heather
Method
1
2
3
4
5
6
7
8
9
10