Mon fraisier


Genoise sponge

4 eggs

120g sugar

120g flour

20g butter

2g salt


100g sugar

350g milk

130g egg yolks

20g corn stach

125g butter

1 vanilla

12g kirsch

Berries compotée

120graspberries puree

150gstrawberry puree

20g trimoline

70g sugar

4g pectine

12g lemon jus

200g fresh berries brunoise

Strawberries and raspberries sorbet

300g strawberries puree

100g raspberries puree

100g fresh blueberries

30g sugar

50g dextrose

10g lemon jus

10gwild strawberries alcohol


Genoise sponge

Whisk the eggs with the sugar in a bain marieuntil it reaches 50ºC. Continuewhisking until it has cooleddown, add the flour, the melted butter and bake.


Start making a pastry cream, cool it down, add the kirsch and mix it little by little with the emulsionedbutter.

Berries compotée

Bring all the puree to boilwith the vanilla and the trimoline, andadd the sugar and the pectine. Leave it tocool down, then add the lemon jus and the fresh berrybrunoise.

Strawberries and raspberries sorbet

Heatthe fruit purees, add the sugar and thenthe dextrose.Cool andadd the lemon jus and the alcohol.

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