Espelette Spiced Strawberries and Tomatoes

Used Cacao Barry products
Spring / Summer

Espelette Spiced Strawberries and Tomatoes

Created by
  • Frédéric Moreau
    Executive Pastry Chef at The St. Regis Monarch Beach, Dana Point (California) - Cacao Barry USA Ambassador
  • Jonathan Garnier
    Chef owner of La Guilde Culinaire
  • Frank Iglesia
    Pastry Chef - Foxwoods Resort Casino
Level
level 2

Fresh flower and micro greens as needed for plating.

Used Cacao Barry products
Recipe components

Almond Sponge

IngredientsPreparation
  • 125g
    egg white
  • 80g
    egg yolks
  • 80g
    sugar
  • 50g
    unsweetened almond paste
  • 30g
    A.P. flour

Mix everything together, strain and place in ISI bottle.
Bake in microwave for 20 seconds on high and place pieces in dehydrator.
Freeze. Once frozen, break into pieces and place in the dehydrator overnight.

White Chocolate Espelettes Pepper foam

IngredientsPreparation

Boil the cream and Espelette pepper cut in half.
Infuse for 30 minutes, strain over white chocolate.
Mix, place in ISI bottle and add 2 cartridges.
Keep in cooler.

White Beer Sorbet

IngredientsPreparation
  • 380g
    water
  • 240g
    sugar
  • 240g
    powdered glucose
  • 8g
    sorbet stabilizer
  • 750g
    white beer

Bring the water, sugar, glucose powder and stabiliser to a boil.
Add the beer.
Mix and let it rest overnight.
The next day mix and spin.

Blackcurrant Liqueur Jelly

IngredientsPreparation
  • 250g
    water
  • 50g
    sugar
  • 30g
    blackcurrant liqueur
  • 4g
    gelatin
  • 20g
    water
  • Q.S.
    diced tomatoes
  • Q.S.
    diced strawberries

Bring the water and sugar to a simmer and add the liqueur.
Add gelatin soaked in water.
Cool down to 30°C.
Blanch the tomatoes. Dice strawberries and tomatoes.
Place in bottom of plate. Pour jelly over.
Let it set for couple hours in cooler.