Name: Sumac Strawberries and Cream with White Chocolate Sponge Cake – Plum Wine Jelly
Yield: Serves 6
Cuisine: Australia
Ingredients: 2 teaspoons icing (confectioners’) sugar, plus extra to serve; 375 ml (13 fl oz) plum wine; 4 egg whites; 5 egg yolks; 4½ gelatine sheets; 60 g (2¼ oz) plain (all-purpose) flour, sifted; 90 g (3¼ oz) sugar; 125 g (4½ oz) unsalted butter, softened; 135 g (4¾ oz) white cooking chocolate (couverture), melted; 35 g (1¼ oz) icing (confectioners’) sugar, sifted; 1 teaspoon sumac, plus extra to serve; chantilly cream, to serve; 50 g (1¾ oz) plain (all-purpose) flour; 60 g (2¼ oz) caster (superfine) sugar; 65 g (2½ oz) melted butter, cooled; pinch of salt; 4 egg whites from 55 g (2 oz) eggs; 360 ml (12½ fl oz) pouring (whipping) cream; 120 g (4¼ oz) sugar; 180 g (6½ oz) strawberries, puréed and sieved, to yield 150 ml (5 fl oz) strawberry purée; 6 large strawberries; few drops of grenadine; 125 ml (4 fl oz) sugar syrup