Method

For the meringue kisses

1. See meringue kisses.

For the strawberry coulis

1. Hull the strawberries, chop them in half and add to a saucepan with the water and sugar. Bring to a simmer and let the fruit stew until it softens (approx. 10 minutes).
2. Pour into a blender and blend into a smooth puree.
3. Pass through a sieve into a bowl and set aside until ready to plate.

For the orange cream

1. Put the cream, yogurt, icing sugar and finely chopped zest of an orange into a free standing mixer with balloon whisk attachment (or the equivalent). Whisk on a medium/high speed until the cream is firm but soft enough to pipe. Keep an eye on it closely as too much whisking will cause it to curdle.
2. When the cream is ready transfer it into a piping bag and set aside until ready to plate.

For the white chocolate sauce

1. Break the chocolate into a bowl and sit over a simmering pan of water. Make sure the bottom of the bowl doesn’t touch the water.
2. Once the chocolate has melted add the cream and incorporate while still on the heat. Transfer to a piping bag while still warm. You will need to plate up as soon as you make this sauce as you need to pipe it warm, so make sure this is the last step you do.

To plate

1. See photo below: Hull the strawberries and slice. Pick the smaller leaves from the mint.
2. Then, splatter your plate with the coulis. You can have fun here, you want to make it look like you’ve thrown it haphazardly on to the plate.
3. Next pipe on 3 generous dollops of the orange cream and dot 5 of the meringue kisses around the plate.
4. Place slices of strawberry in and around the cream and meringues then pipe/drizzle over the white chocolate sauce. Again you can be quite abstract with the way you do this.
5. Finally place a few of the mint leave on top of the cream.