Lewis Gallagher is young and aspiring chef from Lancashire, positioned at The Grill on The Hill, Stanley House Hotel and Spa. Since joining the team in 2010 he has developed his skills as a chef and hospitality professional, both traits have been recognised with significant industry accolades. The awards he has achieved include winning The Lancashire Young Chef of the Year 2011 & 2012, North-West Young Chef of the Year 2012, Craft Guild Young National Chef of the Year Runner-Up and most recently he became the Acorn Scholarship winner for 2013. The scholarship has been a rollercoaster of an adventure, including a visit to Rungis Market, Paris, with a fulfilling experience seeing the hub of the best produce in Europe and a memorable trip to Luxembourg with Villeroy & Boch This is one of the dishes that really helped get Lewis on his way and help win North-West Young Chef of the Year 2012.
Wild Strawberry Mille Feuille with Yoghurt Mousse
Ingredients [approx. 4 portions]
Hulled Wild Strawberries [At room temperature ready to serve]
250g Ripe Strawberries [For Puree]
Caster Sugar
Puff Pastry
Icing Sugar
110g Yoghurt
180g Whipping Cream
1.5 Leaves Gelatine
Lemon Juice
Method
- Dusting with plenty of icing sugar, pin out pastry until you can nearly see your hand through it. Place onto greaseproof paper and lightly dust with icing sugar and bake at 185 degrees until shiny and golden [Approximately 6-8 minutes]
- Remove pastry from oven and press as flat as possible and as quickly as possible, and cut to desired shape with a cutter.
- Puree ripe strawberries with 25g caster sugar and add lemon juice to taste. Pass off and store in a squeezey bottle.
- Soak gelatine leaves. Whip up cream with 50g caster sugar, adding gradually, until it’s at a soft peak. Dissolve soaked gelatine into yoghurt on fold into the cream, leave in a tub to set up in fridge.
- Once mousse has set, knock back and put it into a piping bag ready to assemble the dish. Put a small amount of mousse onto the plate for the first disc so it doesn’t move once on the plate, assemble the layers as on the photo.
- With the top disc, dust away from the plate with a little icing sugar and put it onto the mille feuille. Garnish your plate with the strawberry puree and voila!
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