Mark Birchall's strawberries, kernel mousse, almond and lemon verbena ice tea

Luxury London

29 June 2022

Mark the return of Wimbledon with this sophisticated twist on a classic strawberry dish courtesy of Mark Birchall, chef patron at Michelin-starred Moor Hall

29 June 2022 | Luxury London


100g sugar
¼ lime juice

For the apricot kernel mousse

12g apricot kernel oil
225g milk
150g egg yolk
80g caster sugar
150g honey
3 gelatine leaves
650g whipping cream

For the pumpkin seed crumb

65g butter
50g sugar
50g Demerara sugar
50g plain flour
50g ground almonds
25g oats
15g chopped pumpkin seeds

For the tea granita

30g lemon verbena
160g sugar
700g water
1 whole lemon juice
8 Darjeeling tea bags


For the mousse

  1. Heat the milk up in a pan to just under boiling. Remove from the heat and add the kernel oil.
  2. To make the creme anglaise, strain the hot milk through a sieve into a saucepan then add the egg yolk, sugar and honey and cook on a low heat to 75°c or until the mixture thickens and leaves a clear path on the back of a spoon when a finger is drawn across. (This will take around 5 minutes - do not boil and make sure to stir constantly.)
  3. While cooking the anglaise put the gelatine leaves in a bowl with cold water to bloom.
  4. Once cooked remove from the heat, drain the gelatine leaves and mix well with the anglaise. Put the mixture in a bowl and chill in the fridge.
  5. Whisk the cream to soft peaks.
  6. Fold one-third of the whipped cream into the anglaise. Then add the rest of the cream making sure you don’t overmix.
  7. Chill the mousse until serving. (At least 2 hours)

For the pumpkin seed crumb

  1. Combine all the ingredients together in a bowl. Mix until combined together into a ball. Crumble the mixture onto a greaseproof-lined baking tray so you have little clusters of crumble.
  2. Bake at 160°c for 20 minutes or until golden brown.

For the tea granita

  1. Boil the water then add lemon, sugar, verbena and Darjeeling tea. Infuse for 4 minutes then pass through a sieve.
  2. Allow to cool, place into a 1 litre container and freeze. You will need to do this 6 hours before you make the dish.

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