STRAWBERRIES IN MERINGUE SHELL, FRESH RHUBARBE, FOAM LEMON BASIL

  • Prep time 120 minutes
  • Cook time 120 minutes
  • Yield 10 Servings

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Ingredients 
  • MERINGUE SHELLS
  • 150 gr of egg white
  • 150 gr of caster sugar
  • 150 gr of icing sugar
  •  
  • LEMON FOAM BASIL
  • 250 gr of milk
  • 250 gr of lemon juice
  • 200g of sugar
  • 2 lemons (zest)
  • ½ bunch of basil
  • 5 sheets of gelatin
  • 200gr of cream mounted
  •  
  • CRYSTALLINE LEMON
  • 225 gr of fondant
  • 150 grams of glucose
  • 2 zest of lemon
  •  
  • SORBET STRAWBERRY RHUBARBE
  • 1 kg of fresh rhubarb
  • 1.5 kg fresh ripe strawberries
  • 300 gr of caster sugar
  • 150 gr atomized glucose
  • 10 gr of stabilizer
  • 40 cl of water
  •  
  • STRAWBERRY COULIS
  • 1 kg of strawberries
  • 50 gr of caster sugar
  • 1500 g gariguette strawberries
  • 63 g caster sugar
  • 125 g cane sugar syrup
  • 5 g carrageenan kappa
  • 1 lemon
  • 5 sprigs of mint
Method 
  • Lined the flexipan molds into a half sphere of 5.5 cm diameter, then bake at 70 ° for about 2 hours.
  •  
  • Heat: milk, lemon juice, sugar.
  • Infuse: lemons, basil.
  • Add: gelatin, cream mounted.
  •  
  • Cook the fondant, glucose at 157 ° C. Add lemon zest and pour over silpat leaf.
  • Cool, mix and sprinkle with a thin layer of sugar on a silpat canvas using a sheet-shaped stencil.
  • Bake in the oven at 180 ° C, a short moment.
  •  
  • Cook the rhubarb and mix the strawberries in a saucepan. Shudder water add sugar, stabilizer, atomized glucose boil then pour on the pulp.
  • Mixer, turbiner.
  •  
  • Put the strawberries in a tray, sprinkle them with sugar, film the tray then put it in the oven at 90 ° C for 4 hours.
  • Drain the strawberries to recover the juice and put some of the strawberries drained in the meringue shells.
  •  
  • Rinse and slice 200 g strawberries. Blend them in a blender with the juice of the lemon, 5 mint leaves and sugar. Filter through a fine strainer (Chinese).
  • Fill 10 fingerprints of a semi-spherical silicone plate (ø 3 cm). Get caught in the freezer for 6 hours.
  •  
  • Rinse and plant the remaining strawberries. Cut them in two. Put them in a salad bowl lined with stretch film and cook for 40 minutes in a bain-marie.
  • Filter through a colander fine, without squeezing, to obtain 20 cl of juice.
  •  
  • Add the kappa and the syrup in the strawberry juice. Mix. Filter again and bring to a boil in a small saucepan.
  • Unmount the half-spheres and using a wooden pick, soak them one by one in the strawberry juice at kappa.
  •  
  • Place the pearls on porcelain spoons and decorate with a small sheet of mint.
  • Thaw 20 to 30 minutes before serving.
Sponsor 

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