Used products: Local Strawberry Consommé
500 glocal fresh strawberries, hulled
20 glime juice
1/2grated vanilla bean
Preparation: Local Strawberry Consommé
Place the strawberries in a stainless steel bowl.
Add the vanilla seeds, sugar, lime juice and salt to the strawberries and wrap the top tightly with plastic wrap.
Place over a double boiler for 1 hour or until the berries have fully released their juices.
Strain well, but do not push the berries through strainer, or the liquid will become cloudy.
Season to taste with additional sugar or limejuice if needed.
Used products: Pistachio Dacquoise
140 gpistachio flour
47 gall-purpose flour
162 ggranulated sugar
8 gegg white powder
225 gfresh egg whites
81 gicing sugar
Preparation: Pistachio Dacquoise
Form a medium peak meringue with the egg whites, egg white powder and granulated sugar.
Sift the pistachio flour, all purpose flour, and powdered sugar, and fold into the meringue.
Spread evenly onto a lightly sprayed parchment lined ½ sheet pan and bake at 190°C /375°F until the dacquoise springs back when touched.
Line 3” ring molds with the dacquoise and reserve.
Used products: Zéphyr™ White Chocolate Cremeux
Preparation: Zéphyr™ White Chocolate Cremeux
Bloom the gelatin in the water.
Warm the Zéphyr™ chocolate slightly until it is melted half way.
Bring the cream, milk, and ½ of the sugar to a boil.
Mix the remaining amount of sugar with the yolks. Gently add some of the hot cream to the yolks, stirring, and then add the yolks back to the pot.
Cook on very low heat until the mixture reaches nappé.
Remove from heat and add the bloomed gelatin/water mixture.
Strain over the white chocolate and emulsify.
Pour a 0.5” thick layer onto the dacquoise-lined ring molds and chill.
Used products: Goat’s Milk Yogurt Sorbet
500 ggoat's milk yoghurt
25 glime juice
33 gpowdered milk
5 gice cream stabiliser
Preparation: Goat’s Milk Yogurt Sorbet
Blend the milk powder, dextrose, sugar, and stabilizer together, and then combine will milk and cream.
Bring the mixture up to 85ºC/185ºF to pasteurize and then chill. Combine with the yogurt and limejuice and allow the syrup to mature for 4 hours. Spin in an ice cream machine according to the manufacturer’s instructions.
Used products: Local infused strawberries
Preparation: Local infused strawberries
Cut the strawberries in half and place with the consommé in a vacuum bag.
Pull a vacuum cycle and reserve.
Used products: Banana Tuile
300 gfresh banana
Preparation: Banana Tuile
Puree the fresh banana. Add just enough flour so the banana resembles hippen tuile batter.
Spread thinly onto a silpat and bake in a 167ºC/325ºF until lightly golden.
Shape as desired.
Used products: Montage
Démouler le crémeux Zéphyr™ et placer dans un bol peu profond.
Placer les fraises infusées autour du crémeux et verser le consommé pour couvrir le fond du bol.
Garnir avec des feuilles de menthe gingembre, la tuile banane et le sorbet au yogourt de lait de chèvre.