Serves 10


Brittany biscuit

240g flour

200g butter

160g sugar

3 egg yolks

½ vanilla pod

1g salt

16g leavening of baking powder


Vanilla mascarpone cream

300g mascarpone

150g cream

60g sugar

1 vanilla pod

Zest of 1 lemon


Verbena sorbet

500g water

75g sugar

2 sheets of gelatine (2g each)

2g stabiliser ice cream

30g fresh verbena leaves

Juice of ½ lemon


Strawberry Sauce

200g fresh strawberries

20g icing sugar

10g lemon juice


To finish

300g strawberry

300g wild strawberry

100g Piedmont hazelnut

20 pieces pansy flower

40 pieces of strawberry blossom

60 baby leaves of wild mint



Brittany biscuit

Put the butter, salt and sugar in a mixer and gradually stir in vanilla and yolks, then the flour and baking powder. Leave to cool. Bake at 165C until a brown toast colour has been achieved. Cut 1.5cm x 12cm rectangle shapes.


Vanilla mascarpone cream

Whip the cream, add mascarpone, sugar, vanilla and lemon zest until the cream is well up. Refrigerate in a piping bag.


Verbena sorbet

Boil water with sugar, add the lemon and verbena leaves and infuse for 10 minutes. Strain and incorporate the stabiliser. When mix has risen to 40C, add the gelatine and lemon juice. Set in Pacojet bowl and freeze overnight.


Strawberry sauce

Mix all ingredients in a blender and refrigerate. 


To serve

On one side of a plate place the Brittany biscuit. Add the mascarpone cream and vanilla with a piping bag, covering the biscuit. Cut some of the fruits and place in the cream on top of the Brittany biscuit. Finish with fresh herbs. Add some of the strawberry sauce and a quenelle of sorbet on the opposite side of the plate to the biscuit.


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