Strawberry and Vanilla Custard Capsule with Lemon Verbena liquid centre.

Now I wont claim any originality for this dish, I actually ate something very similar with regards to technique and look when I had one of the most inspiring meals of my life at the Two michelin star Avenues by Curtis Duffy in the Penninsula Hotel in Chicago. There I had a Frozen Red and Golden Capsule with Chambord Cream.  And of Course the Technique I believe comes from Alex Stupak.

I recreated it with my one being Frozen Strawberry and Vanilla Custard Capsule filled with a Lemon Verbena Cream, a traditional Scottish Shortbread biscuit, Anise Hyssop and fresh strawberries , strawberry meringue.

I store the tubes without the filling, one comes on order and I fill it with the Lemon Verbena Cream, top the tube with some strawberry Gel and place it in the blast freezer at -25c for 10 minutes, The top freezes leaving my centre liquid which means i don't need to have the liquid centre too sweet or with added alcohol.