{"id":12606,"date":"2019-07-01T14:34:44","date_gmt":"2019-07-01T12:34:44","guid":{"rendered":"https:\/\/blog.matferbourgeat.com\/?p=12606"},"modified":"2022-09-22T10:52:31","modified_gmt":"2022-09-22T08:52:31","slug":"recipe-fresh-wave-of-strawberries-and-garden-herbs-by-benoit-godillon","status":"publish","type":"post","link":"https:\/\/blog.matferbourgeat.com\/en\/2019\/07\/01\/recipe-fresh-wave-of-strawberries-and-garden-herbs-by-benoit-godillon\/","title":{"rendered":"RECIPE: FRESH WAVE OF STRAWBERRIES AND GARDEN HERBS BY BENOIT GODILLON"},"content":{"rendered":"\t\t
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Ingredients for the recipe fresh wave of strawberries and garden herbs for 8<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\u00ab For my recipe, I called on Matfer Bourgeat who created a special mold in a wave shape to correspond to the restaurant\u2019s marine<\/a> theme \u00bb<\/em>
says BENOIT GODILLON<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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BUCKWHEAT CRISP\n\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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100 g butter
2 g fleur de sel
150 g powdered sugar
75 g flour T55
25 g buckwheat flour
100 g egg whites<\/p>

Mix together all the ingredients to obtain homogenous dough.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Spread 14 x 3 cm strips on an exopat baking mat and bake in the oven at 160\u00b0C (320\u00b0F) for 4 minutes. Shape to a wave shape and keep in a dry area.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Jellied strawberry confit<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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250 g strawberries
250 g strawberry pur\u00e9e
12 g pectin NH
50 g sugar<\/p>

Bring all the ingredients to a boil, mix, put in a pastry bag and place in the refrigerator.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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When the crisps are baked, use a spatula to remove them and shape them on the mold to give a wave shape<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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MINT-LEMON VERBENA SIPHON<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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<\/p>

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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Reduced strawberry jus<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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500 g strawberries
100 g sugar<\/p>

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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Crisp herbs<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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1\/2 bunch parsley
1\/2 bunch mint
1\/2 bunch tarragon
1\/2 bunch cilantro
1\/2 bunch basil
500 g 30\u00b0B syrup<\/p>

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\u00b0C (158\u00b0C) break the dried herbs into pieces.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Fresh herb sorbet<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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<\/p>

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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Dressage<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"matfer-bourgeat-recette-fraise-benoit-godillon-confit-de-fraise-poche\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Serve with a quenelle of fresh herb sorbet in a frosted glass.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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RECETTE DE LA TARTE AUX POMMES PAR C\u00c9DRIC GROLET<\/div>
R\u00e9alisez la tarte aux pommes de C\u00e9dric GROLET, quand beaut\u00e9 rime avec simplicit\u00e9<\/div><\/div><\/div><\/div>
<\/div>
<\/div>
A la rencontre du Chef Eric Delerue : visite du restaurant le Cerisier en Ville \u00e0 Lille<\/div>
Apr\u00e8s 32 ans \u00e0 la campagne, le restaurant du Chef Eric Delerue s'offre un rajeunissement en d\u00e9m\u00e9nageant \u00e0 Lille. C'est la renaissance du restaurant devenu le Cerisier en Ville. <\/div><\/div><\/a><\/div>
<\/div>
<\/div>
Recette Mont-Blanc de la boutique C\u00e9dric Grolet Op\u00e9ra par Yohann CARON<\/div>
R\u00e9alisez la recette du Mont-Blanc de la boutique C\u00e9dric Grolet Op\u00e9ra r\u00e9alis\u00e9 par le talentueux Yohann Caron <\/div><\/div><\/a><\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
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<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Discover the recipe “freshness wave with strawberries and herbs from the garden” by Benoit Godillon of the two-star restaurant Christopher Countanceau<\/p>\n","protected":false},"author":6,"featured_media":12418,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[90,87],"tags":[],"post_folder":[510],"class_list":["post-12606","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs-recipes","category-chefs-spotlight"],"acf":[],"yoast_head":"\nRECIPE: FRESH WAVE OF STRAWBERRIES AND GARDEN HERBS BY BENOIT GODILLON - L'actualit\u00e9 Matfer Bourgeat<\/title>\n<meta name=\"description\" content=\"Discover the recipe "freshness wave with strawberries and herbs from the garden" by Benoit Godillon of the two-star restaurant Christopher Countanceau\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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