Serves 10
Ingredients
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
Method
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.
Liked this recipe?
Why notSubscribeto FOUR Magazine to read about chef Mauro Colagreco‘s& see more of his recipes.