Ingredients for the recipe fresh wave of strawberries and garden herbs for 8
![matfer-bourgeat-recette-fraise-benoit-godillon](https://blog.matferbourgeat.com/wp-content/uploads/2019/06/matfer-bourgeat-recette-fraise-benoit-godillon-1.jpg)
« For my recipe, I called on Matfer Bourgeat who created a special mold in a wave shape to correspond to the restaurant’s marine theme »
says BENOIT GODILLON
BUCKWHEAT CRISP
100 g butter
2 g fleur de sel
150 g powdered sugar
75 g flour T55
25 g buckwheat flour
100 g egg whites
Mix together all the ingredients to obtain homogenous dough.
![matfer-bourgeat-recette-fraise-benoit-godillon-croustillant-sarrasin-exopat](https://blog.matferbourgeat.com/wp-content/uploads/2019/06/matfer-bourgeat-recette-fraise-benoit-godillon-croustillant-sarrasin-exopat.jpg)
![matfer-bourgeat-recette-fraise-benoit-godillon-croustillant-sarrasin](https://blog.matferbourgeat.com/wp-content/uploads/2019/06/matfer-bourgeat-recette-fraise-benoit-godillon-croustillant-sarrasin.jpg)
Spread 14 x 3 cm strips on an exopat baking mat and bake in the oven at 160°C (320°F) for 4 minutes. Shape to a wave shape and keep in a dry area.
![matfer-bourgeat-recette-fraise-benoit-godillon-croustillant-sarrasinmoule](https://blog.matferbourgeat.com/wp-content/uploads/2019/06/matfer-bourgeat-recette-fraise-benoit-godillon-croustillant-sarrasinmoule-1.jpg)
Jellied strawberry confit
250 g strawberries
250 g strawberry purée
12 g pectin NH
50 g sugar
Bring all the ingredients to a boil, mix, put in a pastry bag and place in the refrigerator.
![matfer-bourgeat-recette-fraise-benoit-godillon-confit-de-fraise-coulis](https://blog.matferbourgeat.com/wp-content/uploads/2019/06/matfer-bourgeat-recette-fraise-benoit-godillon-confit-de-fraise-coulis.jpg)
When the crisps are baked, use a spatula to remove them and shape them on the mold to give a wave shape
![matfer-bourgeat-recette-fraise-benoit-godillon-vague-plaque](https://blog.matferbourgeat.com/wp-content/uploads/2019/06/matfer-bourgeat-recette-fraise-benoit-godillon-vague-plaque.jpg)
![matfer-bourgeat-recette-fraise-benoit-godillon-vague](https://blog.matferbourgeat.com/wp-content/uploads/2019/06/matfer-bourgeat-recette-fraise-benoit-godillon-vague.jpg)
MINT-LEMON VERBENA SIPHON
250 g cream
250 g milk
50 g lemon juice
75 g sugar
1/2 bunch mint
1/2 bunch lemon verbena
Reduced strawberry jus:
500 g strawberries
100 g sugar
Bring the milk and sugar to a boil, infuse the mint and lemon verbena for 12 hours. Add the cream and then the lemon juice, strain through an exoglass sauce strainer and place in a siphon.
![matfer-bourgeat-recette-fraise-benoit-godillon-mousse-siphon-casserole](https://blog.matferbourgeat.com/wp-content/uploads/2019/06/matfer-bourgeat-recette-fraise-benoit-godillon-mousse-siphon-casserole-1.jpg)
Reduced strawberry jus
500 g strawberries
100 g sugar
Cut the strawberries in half and confit covered over a bain-marie with the sugar. Strain to extract the cooked strawberry jus then reduce to a syrupy consistency.
![matfer-bourgeat-recette-fraise-benoit-godillon-mousse-siphon-dressage](https://blog.matferbourgeat.com/wp-content/uploads/2019/06/matfer-bourgeat-recette-fraise-benoit-godillon-mousse-siphon-dressage-1.jpg)
Crisp herbs
1/2 bunch parsley
1/2 bunch mint
1/2 bunch tarragon
1/2 bunch cilantro
1/2 bunch basil
500 g 30°B syrup
Bring the syrup to a boil and pour over the fresh herbs. Strain the herbs and place on a silicon mat and dry in an oven at 70°C (158°C) break the dried herbs into pieces.
![matfer-bourgeat-recette-fraise-benoit-godillon-herbes](https://blog.matferbourgeat.com/wp-content/uploads/2019/06/matfer-bourgeat-recette-fraise-benoit-godillon-herbes.jpg)
Fresh herb sorbet
2000 g water
800 g sugar
200 g powdered glucose
20 g stabilizer
500 g lime juice
40 g mint
40 g basil
40 g cilantro
40 g parsley
lemon verbena
20 g tarragon
Heat the water, add the powders and boil. Pour the syrup over the lime juice, add the herbs, put in a sorbet maker and freeze.
![matfer-bourgeat-recette-fraise-benoit-godillon-sorbet-herbes-fraiches](https://blog.matferbourgeat.com/wp-content/uploads/2019/06/matfer-bourgeat-recette-fraise-benoit-godillon-sorbet-herbes-fraiches.jpg)
Dressage
Plate 3 waves spaced in the center of a plate. Add points of reduced strawberry jus around the waves. Pipe the jellied strawberry coulis in the deep part of the waves and cover with the mint-lemon verbena siphon mix. Harmoniously place the sorbet/granita, fresh strawberries and herb crisps on the waves.
![matfer-bourgeat-recette-fraise-benoit-godillon-confit-de-fraise-poche](https://blog.matferbourgeat.com/wp-content/uploads/2019/06/matfer-bourgeat-recette-fraise-benoit-godillon-confit-de-fraise-poche.jpg)
![matfer-bourgeat-recette-fraise-benoit-godillon-confit-de-fraise-poche-douille](https://blog.matferbourgeat.com/wp-content/uploads/2019/06/matfer-bourgeat-recette-fraise-benoit-godillon-confit-de-fraise-poche-douille.jpg)
Serve with a quenelle of fresh herb sorbet in a frosted glass.
![matfer-bourgeat-recette-fraise-benoit-godillon-dressage-table](https://blog.matferbourgeat.com/wp-content/uploads/2019/06/matfer-bourgeat-recette-fraise-benoit-godillon-dressage-table.jpg)