Recipe with: Clarice House, Colchester
WHEN Paul Boorman, head chef at Clarice House in Colchester, began cooking in the historic building again it was history repeating itself.
More than 17 years previously he'd worked there as a commis chef. Paul heads the team of five chefs who prepare all foods freshly on the premises, from puff pastry to speciality breads and ice cream. He lives in Colchester with wife Julie and their three-year-old daughter Jessica. Paul is passionate about British cuisine. 'Our history as a nation is virtually ignored, I love to make traditional dishes in an amazing way,' he explains. Diners are delighted by the very modern twists to Paul's menus. Try the Raspberry Foam palate cleanser or the Jelly Snaps bubble as your pre-dinner appetiser.Tiptee strawberry crumble with peanut butter ice cream
Peanut butter ice cream, 10 portions15fl oz milk5fl oz double cream5 egg yolks5oz castor sugar8oz peanut butter
Peanut butter8oz peanuts1tsp peanut oilA pinch of salt
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For the Strawberries12 fresh strawberries1 pint water1 a large bunch of elderflower5oz castor sugar1/2 vanilla podA pinch of coarse ground black pepper
The peanut crumble, 4 portions1oz ground almonds1 1/2 oz chopped peanuts1 1/2 oz butter1 1/2 oz demerara sugar1 3/4 oz plain flourA pinch of salt
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The peanut croquant3oz castor sugar1tsp water1oz roasted peanuts
To prepare:For the peanut butter, lightly roast the peanuts and place in a food processor and puree to a paste with the peanut oil and salt, allow to cool.
For the ice-cream, place the milk and cream into a pan and bring to the boil. Pour over the combined eggs, sugar and peanut butter and whisk. Return to a low heat and stir for 2-3 minutes until the mixture coats the back of a spoon.
Chill the mix and then pour into an ice cream machine churn and freeze. If you don't have a machine, pour into a tray and stir at half-hour intervals until the mixture is smooth and frozen.
For the elderflower cordial, place the elderflower in a pan with the other ingredients and bring to the boil, remove from the heat and infuse for 20 minutes. Strain and bring back to the boil. Add the strawberries to the cordial for 45 to 60 seconds depending on the size (they should be tender not soft).
Remove the strawberries from the cordial and allow the cordial to cool, then return the strawberries to the cordial until needed.
For the croquant, place the sugar and water into a pan and boil to a light caramel. Pour over the peanuts and allow to cool, when completely cool place into a food processor and blitz to a powder. Sprinkle this onto a non-stick mat ideally and place in the oven until melted. Allow to cool, then break into pieces.
For the crumble, place all ingredients into a bowl and mix together to form a crumble. Place on a tray and put in a pre-heated oven for about 20 minutes or until golden brown.
To serve, warm up the berries in the cordial between two dishes and spoon over some of the cordial. Sprinkle over a little black pepper, add a layer of the crumble and top with a ball of the ice-cream. Finish with the croquant.Get the tasteClarice HouseKingsford Park, Layer Road, Colchester C02 0HS 01206 734301