Strawberry, kaffir and lemon balm

03 Jun 2016
2 min read
Sweeten up your Saturday with this recipe for strawberry, kaffir and balm from Curtis Duffy of restaurant Grace, Chicago…Delicious!


Whipped strawberry

1000g strawberries, sliced

125g sugar

6g kaffir lime leaves


Strawberry puree

100g of puree from the above recipe

25g yellow chartreuse

Ultratex 8

Chewy strawberries

1000g strawberries, cut in half

500g yellow chartreuse


200g sugar

100g Chartreuse (from compressed/chewy strawberries)

75g yellow Charteuse

375g heavy cream


213g A.P. flour

1/2 tsp salt

1tsp baking powder

142g brown butter

200g brown sugar

113g sugar

2 eggs

2tspvanilla extract

2tspwhite cider vinegar


2 lb butter

100g nonfat milk solids

3g salt

Kaffir lime liquid

25g kaffir lime leaves

15g lime peel

75g lime juice

5g lemongrass, sliced thin

1g citric acid

2 qt water

200g sugar

2.5g xanthan gum


Lemon balm


Whipped strawberry

Mascerate the berries with the sugar and lime leaves for one hour. Add the mixture to a pot and cook down slowly until it begins to thicken. Remove the lime leaves. Blend, pass through a chinois and cool. Add 400 g to an whip cream container and charge with 2 whip cream charges. Keep cool.

Strawberry puree

Combine the puree and chartreuse and thicken with ultratex 8. Pass through a chinois and store in a squeeze bottle.

Chewy strawberries

Compress the strawberries in the yellow chartreuse and let them sit for one hour.Strain and save the liquid. Dehydrate the strawberries until they are chewy butnot hard.


Cook the sugar until it is evenly caramelized. Add the Chartreuse, cook down by half, and add the cream. Cook to the desired consistency and cool. Store in a squeeze bottle.


Cream the butter and sugar in a stand mixer with a paddle attachment. Add the eggs one at a time. Add the vanilla and vinegar. Add the remaining dry ingredients. Line a half sheet tray with parchment. Spread the batter on the half sheet tray and bake in a 350 degree F oven for 15-20 min or until fully cooked. Let cool slightly. Remove the entire baked blondie and place between 2 full size pieces of parchment. Use a rolling pin to press until flat and even. Cut out circles with a 3 in diameter cutter. Store between layers of parchment and refrigerate.


Melt the butter in a small sauce pot. Add the milk solids. Cook while stirring and making sure that the solids do not stick to the bottom of the pan. Once the solids have caramelized, strain off the butter and spread out the solids to cool. Add salt.

Kaffir lime liquid

Bring the water to a Boil. Combine all remaining ingredients except for the xanthan gum. Pour the water over the ingredients and cover. Steep for 30 min and strain. Blend in the xanthan gum and strain again. Cool. To make the Globes: Place the kaffir lime liquid in a squeeze bottle. Squirt 50g of the liquid into a water balloon. Blow up the balloon until it is 3in wide, and 4in tall(approximately). Roll the balloons continually in liquid nitrogen until the liquid is completely frozen on the inside of the balloon. The center will be hollow. Peel the ballon off of the frozen globe. Use the bottom of a hot pan to melt the bottom of the dome just enough so that the dome has and opening and will sit flat on the brownie. Store in freezer until ready to plate.