Ingredients
Whipped strawberry
1000g strawberries, sliced
125g sugar
6g kaffir lime leaves
Salt
Strawberry puree
100g of puree from the above recipe
25g yellow chartreuse
Ultratex 8
Chewy strawberries
1000g strawberries, cut in half
500g yellow chartreuse
Caramel
200g sugar
100g Chartreuse (from compressed/chewy strawberries)
75g yellow Charteuse
375g heavy cream
Blondie
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
Crumble
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
Garnish
Lemon balm
Method
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.
Caramel
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.
Blondie
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.
Crumble
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.