Chef Joel Bickford Recipe – Strawberry Jelly, Marshmallow, ‘Chips’ and Sorbet

chef joel recipe dessert from the gantryINGREDIENTS

Vanilla cream

  • 100ml pouring cream
  • 10g icing sugar
  • 1 vanilla pod, fresh

Strawberry jelly

  • 200g strawberries
  • 100ml water
  • 50g sugar
  • 1 sheet gelatin leaf

Strawberry marshmallow

  • 125g sugar
  • 1 gelatin leaf
  • 50ml water
  • 50g cooked strawberries from making jelly

Buckwheat ‘rocks’

  • 200g buckwheat
  • 100g unsalted butter
  • 100g icing sugar

Strawberry ‘chips’

  • 6 strawberries
  • 5g icing sugar

Strawberry sorbet

  • 250g strawberries
  • 25g blueberries
  • 50g water
  • 35g lemon juice
  • 50g icing sugar
  • 8g xanthan powder
  • 8g super neutrose


Vanilla cream
Sieve icing sugar into cream, slice vanilla bean lengthways and scrape seeds into mixture. Whip to stiff peaks and refrigerate.

Strawberry Jelly
Bloom gelatin in ice water bath until soft. Add remaining to a pot and simmer for 30 minutes.

Using a fine strainer or cheesecloth, hang strawberry mixture until all the liquid has passed through, you should have a beautiful clear strawberry liquid, add gelatin leaf, once dissolved, set into a small container and refrigerate. Retain left over strawberries.

Strawberry marshmallow
Bloom gelatin in ice water bath until soft, in a small pot dissolve sugar in water on stove, once dissolved add along with strawberry mix and gelatin leaf into a kitchen mixer and whisk until thick and cool, a little pink food colouring can be added at this point to enhance the colour. Pour into a container and set.

Buckwheat ‘rocks’
Add buckwheat to boiling water and cook until tender (25 minutes), dehydrate for 48 hours, in a pot of oil fry until puffed.

In a nonstick pan, over gentle heat melt butter and add buckwheat, coating all the grains

Sieve icing sugar into the pan, whilst shaking the pan use the back of a wooden spoon to separate the grains, once they are all coated in the icing sugar place on a tray to cool.

Strawberry ‘chips’
Using a mandolin slice the strawberries as fine as you can lengthways and lay on the tray of a dehydrator, sprinkle with icing sugar and dehydrate at 50°C for 2 days until crisp

Strawberry sorbet
In a pot bring to a simmer all ingredients except xanthum and nuetrose.

Using a hand held blender, liquefy ingredients adding the stabilisers at the end. Freeze in paco jet container ready to churn. (You can also use ice cream machine to churn)

If this is too complicated you can always buy some delicious sorbet from your local gelato store.

Place Buckwheat rocks on the bottom then your jelly and marshmallow to border the rocks, add a spoonful (quenelle) of cream and strawberry sorbet, top with some strawberry chips and oxalis.