Pink Peppercorn Strawberry Jelly And Thyme Infused Honey Custard

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The British Larder
Nutrition per serving    (USDA % daily values)
CAL
896
FAT
64%
CHOL
181%
SOD
13%

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Ingredients for 4 servings

250 g over ripe and bruised strawberries

60 g icing sugar

2 large sprigs of thyme

½ tsp pink peppercorns

50 g water

1 leaf of gelatine

8 large strawberries

1 tsp honey

Pinch of course sea salt

Pinch of fresh chopped thyme

150 g milk

100 g double cream

40 g honey

3 egg yolks

1 large sprig of thyme

1 slice of brioche

1 tbs fresh chopped thyme

200 g large free range egg whites

400 g caster sugar

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