200 g flour 150 g Elle & Vire gourmet butter 82% fat 2,5 g fleur de sel 75 g fine sugar 1/2 zeste de citron jaune 1/2 lime zest 1/2 Tonka bean seed 20 g egg yolk
Strawberry Sauce
500 g strawberries 100 g fine sugar
Sugar Wafer
15 g egg white 200 g fine sugar
Cream
100 g Excellence whipping cream 35% fat 300 g Excellence whipping cream 35% fat 20 g fine sugar
Strawberry Sorbet
1 g stabiliser 120 g fine sugar 100 g water 30 g glucose 500 g strawberry puree
Rub together the flour, butter, salt, sugar, lemon and lime zests and tonka bean. Add the egg yolks without losing the crumbly texture of the dough.
2
Strawberry Sauce
Put the strawberries and the sugar in a mixing bowl and cook over a bain marie for 30 minutes. Strain and keep the strawberry sauce in the refrigerator.
3
Sugar Wafer
Combine the egg whites and the sugar. Spread onto a Silpat® mat. Dry at 90°C for an hour and a half. Allow to cool.
4
Cream
Whip the creams and sugar together using a whisk.
5
Strawberry Sorbet
Mix the stabiliser with a little of the sugar. Heat the water, sugar and glucose. Once the mixture reaches 40°C, incorporate the stabiliser. Blend, and bring to a boil. Leave to cool. Mix with the strawberry puree. Blend and churn in an ice-cream machine.
6
Dried Strawberries
Slice the strawberries very finely. Place them on a Silpat® sprinkled with icing sugar, then dry in the oven at 70°C for 1 hour. Set aside.
7
Assembly
Arrange three shortbread biscuits into the base of a bowl. Place strawberries with the same diameter as the biscuits on top, followed by the sugar wafer. Shape a quenelle of strawberry sorbet and use it to garnish the sugar wafer. Add a generous spoonful of cream. Place a few
pieces of lime zest on the cream. Finish by adding the thinly sliced dried strawberries and surround with the strawberry sauce.
Recipes
