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Notes from our Kitchen

Claire Nicholls' seasonal recipe from the Herefordshire Kitchen!

White Chocolate & Wasabi Iced Pavé, Strawberry Lolly, Strawberry Soup

 Ingredients - Serves 4


 Iced Pavé

4 egg yolks

250ml cream semi-whipped

70g sugar

40g white chocolate

1 teaspoon Wasabi paste

Strawberry Lolly

125ml strawberry purée

50g sugar

2 gelatine leaves

Squeeze of lemon juice

4 lolly sticks

4 small Darioles

Strawberry Soup

100ml strawberry purée

50ml apple juice

10g sugar

 

Place the egg yolks onto a mixing machine and whisk until light and fluffy.  Gently melt the chocolate in a bowl over simmering water (bain-marie). Place the sugar into a saucepan with just enough water to dissolve it. Heat to 120º centigrade, carefully pour onto the yolks whilst whisking and whisk until cool. Fold in the chocolate, wasabi and cream, place into 60mm rings and freeze for about 3 hours

 Warm 50ml of the strawberry purée with the sugar and lemon juice, soak the gelatine in cold water until soft, remove and dissolve in the strawberry and sugar mix. Add the rest of the purée and set over iced water.  When nearly set, remove from ice, pour into the darioles (an egg cup could also be used) until thalf way up, place a lolly stick in the centre of each then set in fridge for 10minutes.   Top up with the rest of the mix and return to the fridge till later.

 Blend the strawberry purée with the apple juice and sugar to make the soup.

 To Serve

Turn out the jellies gently by using the heat from your hands; also use this method for the pavés. Sprinkle a little icing sugar on a plate, sit the pavé on top, lie the jelly down then pour the soup into a shot glass and serve immediately!

 Our Sommelier Jordan Sparks recommends the organic wine company Nothing But The Grape’s Clos Lapeyre, Jurançon with this dish