Ingredients
Genoise sponge
4 eggs
120g sugar
120g flour
20g butter
2g salt
Mousseline
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
Method
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.
Mousseline
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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