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1
French Meringue with Strawberry Crispy
In the mixer, beat the egg whites with the sugar in three stages.
Once the egg whites are fully beaten, sift on the confectioner’s sugar and use a spatula to mix it in.
Grease and line some 6mm cylinders. Using a turntable, pipe the meringue onto the cylinders, sprinkling the surface of the meringue with the freeze-dried strawberries. Bake at 160°F (70°C) for 1 hour 45 minutes.
Egg whites | 140g |
Sugar | 140g |
Confectioner's sugar | 140g |
Strawberry Crispy | As needed |
1
French Meringue with Strawberry Crispy
In the mixer, beat the egg whites with the sugar in three stages.
Once the egg whites are fully beaten, sift on the confectioner’s sugar and use a spatula to mix it in.
Grease and line some 6mm cylinders. Using a turntable, pipe the meringue onto the cylinders, sprinkling the surface of the meringue with the freeze-dried strawberries. Bake at 160°F (70°C) for 1 hour 45 minutes.
Egg whites | 140g |
Sugar | 140g |
Confectioner's sugar | 140g |
Strawberry Crispy | As needed |
2
Strawberry Marmalade
Heat the strawberry puree and trimoline to 105°F (40°C), then add the pectin mixed with the sugar. At the end of the cooking process, add the lemon juice and strawberry brunoise. Set aside.
CARAMAN strawberry puree | 320g |
Strawberry brunois | 160g |
Trimoline | 100g |
Sugar | 16g |
Pectin NH | 4g |
CARAMAN Lime puree | 8g |
2
Strawberry Marmalade
Heat the strawberry puree and trimoline to 105°F (40°C), then add the pectin mixed with the sugar. At the end of the cooking process, add the lemon juice and strawberry brunoise. Set aside.
CARAMAN strawberry puree | 320g |
Strawberry brunois | 160g |
Trimoline | 100g |
Sugar | 16g |
Pectin NH | 4g |
CARAMAN Lime puree | 8g |
3
Strawberry Sorbet
Heat the water.
At 85°F (30°C), add the sugar and glucose powder.
At 115°F (45°C), add the stabilizer mixed with some of the sugar (around 10%). Pasteurize at 185°F (85°C) for 2 minutes, then cool rapidly to 40°F (4°C)
Mix the syrup with the lemon juice and strawberry puree, then blend them together.
Leave the mix to mature for at least 4 hours.
Churn at 20/14°F (-6/-10°C).
Store in the freezer at -1°F (-18°C).
CARAMAN strawberry puree | 1290g |
Water | 195g |
Sugar | 70g |
Glucose powder | 155g |
CARAMAN lemon puree | 40g |
Sorbet stabilizer | 8g |
3
Strawberry Sorbet
Heat the water.
At 85°F (30°C), add the sugar and glucose powder.
At 115°F (45°C), add the stabilizer mixed with some of the sugar (around 10%). Pasteurize at 185°F (85°C) for 2 minutes, then cool rapidly to 40°F (4°C)
Mix the syrup with the lemon juice and strawberry puree, then blend them together.
Leave the mix to mature for at least 4 hours.
Churn at 20/14°F (-6/-10°C).
Store in the freezer at -1°F (-18°C).
CARAMAN strawberry puree | 1290g |
Water | 195g |
Sugar | 70g |
Glucose powder | 155g |
CARAMAN lemon puree | 40g |
Sorbet stabilizer | 8g |
4
Coconut Dacquoise
Beat the egg whites in the mixer until stiff, then fold in the sugar. Add the confectioner’s sugar, then the grated coconut. Spread on a baking pan lined with a Silpat mat. Bake for 15/17 minutes at 340°F (170°C).
Egg whites | 250g |
Sugar | 50g |
Confectioner's sugar | 200g |
Grated coconut | 200g |
4
Coconut Dacquoise
Beat the egg whites in the mixer until stiff, then fold in the sugar. Add the confectioner’s sugar, then the grated coconut. Spread on a baking pan lined with a Silpat mat. Bake for 15/17 minutes at 340°F (170°C).
Egg whites | 250g |
Sugar | 50g |
Confectioner's sugar | 200g |
Grated coconut | 200g |
5
Lemongrass Foam
Heat the cream and coconut milk in a saucepan. Add the lemongrass sprigs and mix with an immersion blender to crush the stalks. Leave to infuse for 1 hour. Once infused, strain and add the sugar. Store in a siphon with 2 canisters.
Cream | 400g |
Coconut milk | 400g |
Confectioner's sugar | 50g |
Lemongrass sprigs | 8g |
5
Lemongrass Foam
Heat the cream and coconut milk in a saucepan. Add the lemongrass sprigs and mix with an immersion blender to crush the stalks. Leave to infuse for 1 hour. Once infused, strain and add the sugar. Store in a siphon with 2 canisters.
Cream | 400g |
Coconut milk | 400g |
Confectioner's sugar | 50g |
Lemongrass sprigs | 8g |
Assembly and finishing
Place the meringue on a serving plate, followed by the cut coconut dacquoise. Put in place a first layer of lemongrass foam, continue with 30g of strawberry marmalade, then cover the marmalade with the lemongrass foam right up to the edge of the meringue. Make a quenelle of strawberry sorbet and place it in the center of the dessert. Finish by placing a few pieces of Strawberry Crispy on the sorbet quenelle.
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Experts on fruit in all its forms.
French know-how since 2002.
Transforming fruit in all its forms.
Adapting recipes to each fruit variety.
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Experts on fruit in all its forms.
French know-how since 2002.
Transforming fruit in all its forms.
Adapting recipes to each fruit variety.
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Experts on fruit in all its forms.
French know-how since 2002.
Transforming fruit in all its forms.
Adapting recipes to each fruit variety.
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