Espelette Spiced Strawberries and Tomatoes

Espelette Spiced Strawberries and Tomatoes

Fresh flower and micro greens as needed for plating.

Almond Sponge

Used products: Almond Sponge

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

Preparation: Almond Sponge

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

Used products: White Chocolate Espelettes Pepper foam

Preparation: White Chocolate Espelettes Pepper foam

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

Used products: White Beer Sorbet

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

Preparation: White Beer Sorbet

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

Used products: Blackcurrant Liqueur Jelly

  • 250 g
  • 50 g
  • 30 g
    blackcurrant liqueur
  • 4 g
  • 20 g
  • Q.S.
    diced tomatoes
  • Q.S.
    diced strawberries

Preparation: Blackcurrant Liqueur Jelly

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.