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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.

VegetarianDessertGourmetStrawberriesHoneycomb
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
Liquid Glucose
10
g
Bicarbonate Of Soda
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
Eggs
Free-range, yolks only
500
ml
Double Cream
Fruits
28
piece
Strawberries
Calculated as 7 per person, halved if large
Liquids
30
ml
Water
For honeycomb
150
ml
Banyuls Sweet Red Wine
50
ml
Water
For marinade
30
ml
Water
For caramel
NutsSeeds
1
1
Black Pepper
Freshly ground
3
piece
Star Anise
2
piece
Vanilla Pods
Split for seeds
1
bunch
Tarragon
Small bunch, deep-fried
Other
35
g
Honey
Preferably Solihull Heather

Method

1
2
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6
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8
9
10