EKKA Dessert Recipe – Strawberries & Cream
Inspired by the EKKA Strawberry Sundae, Group Pastry Chef Lauren Eldridge has created an elegant take on the iconic Brisbane treat.
- 75g egg
- 75g caster
- 75g icing
- 1/8tsp fine
- 1/2 tbsp freeze
dried strawberry powder, plus extra for dusting
- 1/2 vanilla
- Red food
oven to 70°C
together the egg whites and salt until it just starts to foam.
add the caster sugar and whisk to dissolve after each addition.
- Once all
the sugar is dissolved, fold in the sifted icing sugar.
the meringue into 3 bowls.
- In one
bowl, add in the scraped vanilla bean.
- In the
second bowl, mix in 1 tablespoon of freeze-dried powder and a small amount of
red food colouring, so it is light pink.
- In the last
bowl, add red food colouring to form a deep pink colour.
- Using a
size 2 round piping nozzle, pipe the different colours onto a lined baking
tray, about 10cm long. Sprinkle the
freeze-dried powder over the dark pink meringue sticks
- Bake at
70°C on low fan until dry. Do not bake
with a high fan or they will start to crack
- Store in
- 55g strawberry
puree (no sugar)
- 1 gelatine
- 100g caster
- 115g sugar
- 50g water
- 170g egg yolks
- In a small
saucepan heat the strawberry puree on low heat.
- In ice
water, soak the gelatine leaf until it softens.
Squeeze out excess water and melt into the strawberry puree
together the cream, crème fraiche and caster sugar until medium-stiff peaks
form. Leave to one side
- Place the
egg yolks in the bowl of a stand mixer with the whisk attachment.
- In a small
saucepan, stir together the caster sugar and water, using a wet pastry brush to
wipe any sugar that may stick to the side of the pan.
- Heat the
syrup over a medium-high heat. When it
reaches 110°C turn on the stand mixer at high speed. Continue cooking the syrup until it reaches
- Once the
syrup reaches 118°C, turn the stand mixer down to low speed. Carefully pour the syrup onto the whisking
egg yolks. When all the syrup is added,
turn the speed back up and continue whisking until it is at room
temperature. This will take between 5
and 10 minutes.
- Add the
room temperature strawberry-gelatine mixture into the egg yolks and whisk to
- Remove from
the machine, and by hand fold in the whipped cream in two additions.
- Pour the
parfait into the dome moulds and leave to freeze overnight.
- If you
don’t have special moulds, you can set the parfait into a tray lined with two
layers of cling wrap. Once it has
frozen, use the cling wrap to lift out of the tray and cut into portions.
- 125g Strawberries
- 35g Caster
125g strawberries and sugar in a large bowl and cover with cling film.
- Place the
bowl over pot of gently simmering water until the juice releases from the
berries, and the berries lose their colour, around 45 minutes.
- Pass the
mixture through a sieve, saving the liquid.
- Cut the
fresh strawberries into rounds and coat in the strawberry syrup
Place a spoonful of strawberries and syrup into a bowl. Top with a
portion of the frozen strawberry parfait.
Scatter the 3 types of meringue sticks over the top and eat immediately