Serves 8
Ingredients
Red Tile
50 g of sugar
65 g of egg whites
Basil Mousse
200 g of milk
15 g of basil
1 g of asorbic acid
2 gelatine sheets
Lemon Vinegar Mousse
125 g water
80 g of syrup at 30°C
3 gelatine sheets
35 g of lemon vinegar
Lemon Sorbet
250 g of milk
250 g of water
200 g of sugar
250 g of lemon juice
3 gr of stabiliser
Cachou Meringue
150 g of icing sugar
75 g of egg whites
1 box of powdered cachou
Strawberry Jelly
250 g of strawberries
250 g of syrup
2 g of Ayar-Ayar
Method
Red Tile
Mix all of the ingredients then spread over a 5x30cm tray. Cook at 180°C and wrap around a tube as soon as it is taken out of the oven.
Basil Mousse
Mix the milk, basic and ascorbic acid. Add the gelatine sheets and whisk by hand until it rises. Once it has risen, mould into small circles and put in the fridge.
Lemon Vinegar Mousse
Mix all ingredients and then hand whisk until risen.
Lemon Sorbet
Mix all the ingredients and then bring to the boil. Allow to cool down again and then fold.
Strawberries
Separate the strawberries into 3 parts. Dice the strawberries
Cachou Meringue
Spread the meringue and then shape into long, fine tube shapes, then dust with cachou. Dry at 80°C.
Gelée de fraise
Mix all the ingredients and bring to the boil. Pour onto a stainless steel tray.
Find out more about Le Saint James atsaintjames-bouliac.com.