Strawberry Salad, Coconut Sorbet, Basil Ice Cream, and Coconut Pearls

The First Annual International Pastry Competition
Round One: Pre-Dessert
Adapted by
December 2010
Yield: 24 Servings


Basil Ice Cream
150 grams milk
500 grams crème fraîche
200 grams sugar
30 grams basil, chopped
8 egg yolks
Coconut Sorbet
28 ounces coconut milk
225 grams sugar
5 grams lime zest
Coconut Pearls
1000 grams water
6.5 grams Sosa chlorur (calcium chloride)
25 grams coconut water
30 grams sugar
275 grams coconut milk
2 grams Sosa sodium alginate
1.15 grams sodium citrate
Strawberry Syrup
250 grams strawberries, cleaned and chopped
50 grams water
zest of 1 lemon
20 grams sugar
To Assemble and Serve strawberries
freshly ground black pepper
Micro basil
Candied sunflower seeds


For the Basil Ice Cream: In a medium sauce pot, heat the milk, crème fraiche, sugar, and chopped fresh basil. Cover the sauce pot with plastic wrap and steep for 30 min. After steeping, bring the mixture to a boil and temper in the egg yolks. Pour the mixture into a Vita-Prep, blend, and strain. Cool for 24 hours before spinning in a Carpigiani ice cream machine according to manufacturer’s instructions.

For the Coconut Sorbet:
In a medium sauce pot, heat the coconut milk and sugar. Add the lime zest and steep for 5 minutes. Strain and cool. Spin in an ice cream machine according to manufacturer’s instructions.

For the Coconut Pearls:
Puree the water and calcium chloride in the Vita-Prep and set aside. Heat coconut water with sugar and add the warm mixture to the coconut milk, sodium alginate, and sodium citrate and puree. Strain into a squeeze bottle. Drop pearls one by one into the calcium water mixture. Remove pearls after 1 minute and hold in extra coconut water.

For the Strawberry Syrup:
Combine all of the ingredients in a small sauce pan. Cook on low heat until a thick syrup forms. Strain and cool.

To Assemble and Serve:
Using a caviar pearl press filled with strawberry syrup, “stamp” the flat plate. Toss some of the fresh strawberries with black pepper and strawberry syrup. Add a few coconut pearls, micro basil, and candied sunflower seeds and plate. Take half a spoonful of the coconut sorbet and add to the basil ice cream. Then in one motion, quenelle a mix of coconut sorbet and basil ice cream and plate on top of the strawberries.