Recipe of the month

LEMON VERBENA FRAISIER

LIME GENOISE

• Lime juice............................ 60 g
• Eggs.................................. 120 g
• Caster sugar....................... 60 g
• Flour T65............................. 60 g
• Lime zest..................... 1/2 piece

Reduce lime to 30 g. Warm eggs with sugar on bain-marie to 45°C. Whip to ribbon texture and fold in sifted flour. Finish with reduced lime juice and zest. Fill one 16 cm diameter ring and bake at 160°C for 25 minutes.

STRAWBERRY JELLY

• Strawberry juice 125 g
• Gelatin powder (200 Bloom) 4 g
• Water 48 g

Juice strawberries to obtain 125 g juice. Heat juice to 50°C and add soaked gelatin. Pour into 10 cm square frame to 1 cm thick. Refrigerate to set.

VERBENA-STRAWBERRY SYRUP

• Water 40 g
• Caster sugar 54 g
• Fresh verbena 1.5 g
• Strawberry liquor 9 g

Cook syrup with water and sugar. Add verbena and cover to infuse for 20 minutes. Strain and leave to cool before adding liquor.

VERBENA-MASCARPONE VANILLA CHANTILLY

• Cream 35% fat 150 g
• Fresh verbena 2 g
• Vanilla powder 0.5 g
• Caster sugar 63 g
• Gelatin powder (200 bloom) 4 g
• Water (for gelatin) 24 g
• Cream 35% fat 225 g
• Mascarpone 190 g

Heat cream, add verbena and infuse for 24 hours. Strain and heat infusion with vanilla and sugar. Off the heat add soaked gelatin, mascarpone and remaining 225 g cream. Refrigerate for at least 12 hours.

STRAWBERRY COMPOTE

• Water 12 g
• Caster sugar 36 g
• Strawberry puree 47 g
• Vanilla bean 0.5 g
• Lemon juice 5 g
• Yuzu puree 12 g
• Caster sugar 2 g
• Pectin NH 3 g
• Xanthan gum 1.5 g
• Strawberry brunoise 210 g

Cook water and sugar to 125°C. Deglaze with strawberry puree and vanilla before cooking to 105°C. Add lemon juice and yuzu. At 40°C add sugar mixed with pectin and xanthan gum before boiling. Add strawberry brunoise and pour into 14 cm rings. Blast freeze. Repeat the same process without the brunoise for the ring around the outer edge of the fraisier.

VANILLA DIPLOMAT CREAM

• Milk 150 g
• Fresh verbena 4 g
• Vanilla bean 1/2 piece
• Egg yolks 50 g
• Caster sugar 55 g
• Custard powder 12 g
• Gelatin powder (200 Bloom) 3 g
• Water 18 g
• Cream 35% fat 150 g

Cold infuse verbena in milk for 24 hours. Strain onto yolks mixed with sugar and custard powder. Pour back into saucepan and boil like for a crème pâtissière. Off the heat add soaked gelatin and quickly cool. Whisk to slightly warm the cream and fold in whipped cream in two times.

ASSEMBLY AND FINISHING

• Inspiration fraise (Valrhona) as nec.
• Strawberries as nec.
• Verbena leaves as nec.

Cut genoise into 2 discs of 14 cm diameter and 1 cm thick. Line the edges of a 16 cm ring with diplomat cream before placing a genoise sponge on the bottom and soaking it. Pipe a spiral on top of the sponge and place the disc of strawberry compote and cover with diplomat cream. Place a second soaked sponge disc and smoothen to the top of the ring with diplomat and refrigerate. Spread strawberry compote onto a strip of acetate and place around the outside edge of the fraisier before blast freezing. Make a ring with inspiration fraise at 3.5 cm high and place around the compote of the fraisier. Whip verbena chantilly and pipe balls with a N°12 tip. Form a hollow with a warm melon baller and decorate with strawberry jelly, strawberry semgments and verbena leaves.