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RECIPE: FRESH WAVE OF STRAWBERRIES AND GARDEN HERBS BY BENOIT GODILLON

Ingredients for the recipe fresh wave of strawberries and garden herbs for 8

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« 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
matfer-bourgeat-recette-fraise-benoit-godillon-croustillant-sarrasin

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

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

When the crisps are baked, use a spatula to remove them and shape them on the mold to give a wave shape

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matfer-bourgeat-recette-fraise-benoit-godillon-vague

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

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

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

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.

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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.

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matfer-bourgeat-recette-fraise-benoit-godillon-confit-de-fraise-poche-douille

Serve with a quenelle of fresh herb sorbet in a frosted glass.

matfer-bourgeat-recette-fraise-benoit-godillon-dressage-table
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