Ingredients for the recipe fresh wave of strawberries and garden herbs for 8
« 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.
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.
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.
When the crisps are baked, use a spatula to remove them and shape them on the mold to give a wave shape
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.
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.
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.
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.
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.
Serve with a quenelle of fresh herb sorbet in a frosted glass.
