La fin de l’été (End of summer) by Paul Kelly

White chocolate Strawberry and basil crémeux

• 150 g Cacao Barry Zéphyr white chocolate
• 300 g strawberry purée
• 15 g fresh basil leaves
• 140 g yolks
• 90 g sugar
• 1 leaves gelatine
• 165 g butter

Bring the puree and the basil to a boil. Take off the heat and cover with cling film. Let it infuse for 25 min. Sift it onto white chocolate.

Whisk yolks and sugar together and make an Anglaise with the infused mix above. Cool down to 35°C and add your butter, soft. Blend.

Dentelle tuile

• 100 g Melted butter
• 100 g Caster sugar
• 100 g Brown sugar
• 100 ml Orange juice
• 50 g Soft flour
• 25 g Cacao Barry Extra Brute Cocoa powder

Mix altogether and allow to cool before use.

Meringues

• 75 g Egg whites
• 50 g Icing sugar

Green colour

Whisk the whites at high speed with a third of the sugar until it start to hold soft peaks. Gradually add the rest of the sugar. You are looking for a “bird’s peak” consistency. Dry in dehydrator.

Sugar cage

• 50 ml water
• 250 g caster sugar
• 20 g glucose

Put all 3 ingredients together in a pot over a low heat until the sugar is dissolved.

Don’t stir the pot during this stage as you’ll get sugar crystals forming around the edge of the solution. If this does happen, brush down the sides with a pastry brush dipped in cold water.

Then turn up the heat to max and boil until the syrup reaches 165°C on a sugar thermometer.

Put the base of the pot into a bowl of ice cold water, stirring with a metal dessert spoon, in order to prevent the sugar from over-cooking.

Use the back of a ladle previously greased to prevent the sugar from sticking. Using a spoon create the cage look on the back of the ladle by drizzling the thread of sugar over the convex side.

Keep the ladle in the air until cool enough to handle, then cup the lattice in the palm of your hand and gently twist it away. Et voila!

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