Fig Leaf Milk Veil Recipe - Great British Chefs

Ingredients

• 2kg whole milk
• 200g of caster sugar
• 20g of fig leaves
• 1 dash of fig leaf olive oil
• 1 pinch of xanthan gum
• 1.2l water
• 100g of caster sugar
• 4 lemongrass sticks, bruised and chopped
• 1 vanilla pod, split and seeds scraped
• 30g of lemon juice
• 1kg strawberry purée, Ollie uses Boiron brand Mara des Bois purée
• 395g of whipping cream
• 80g of mascarpone
• 40g of caster sugar
• 10g of gelatine leaves, soaked in cold water for 10 minutes
• 1/2 vanilla pod, split and seeds scraped
• 150g of whipping cream
• 37g of whole milk
• 117g of liquid glucose
• 75g of caster sugar
• 53g of unsalted butter, cold and diced
• 0.75g of fine salt, (1 very small pinch)
• 1 handful of strawberries, finely sliced
• 16 sheets of filo pastry, trimmed into neat rectangles
• cold-pressed rapeseed oil, for brushing
• 1 handful of edible flowers, such as marigolds and pansies
• basil leaves
• fennel fronds