Yield:
4 servings
- 12 ounces
puff pastry
- 1 cup
confectioners' sugar
- 7 ounces
lump sugar
- 11 ounces
wild strawberries
Condensed
Milk Sorbet
- 4 cups
fresh, full cream milk
- 2¸ cups
powdered skimmed milk
- 2¹ cups
condensed milk
- 2¸ cups
sugar
Wild
Strawberry Yogurt
- 8 egg
yolks
- ¹ cup
sugar
- 1 cup
plus 1 Tablespoon fresh, whole milk
- 1 cup
plus 1 Tablespoon light crme fra”che
- 11 ounces
wild strawberries
Strawberry
Jus
- 2 pounds
wild strawberries
- ¹ cup
sugar
Special
Utensils
- Vacherin
rings, 3 inches in diameter
- 1 cookie
cutter, 3 inches in diameter
Method:
Prepare the tartlets: roll the dough as thinly as possible, sprinkling
it with confectioners' sugar. Cut it into strips 1¸ inches wide and
9 inches long. Arrange the strips on a nonstick baking sheet. Leave
to dry in the open air for 6 hours.
Preheat
the oven to 350¡F. Place the baking sheet in the oven and cook for 12-15
minutes, in order to caramelize the sugar in the dough. As soon as the
pastry is cooked, roll the strips around 4 vacherin rings, 3 inches
in diameter. Leave to cool then remove the rings.
Place the sugar lumps in a saucepan with 2 tablespoons water. Melt the
sugar over a low heat, then bring to a boil and cook to obtain a very
pale caramel. Turn the caramel out onto baking parchment and immediately
spread it with a spatula. Using a 3-inch cookie cutter, cut the caramel
into circles.
Prepare the condensed milk sorbet: bring the fresh milk to a boil. Leave
to cool completely and then dissolve the skimmed milk powder in the
fresh milk. Add the sugar and condensed milk, ensuring that both dissolve
completely. Strain through a chinois (or fine sieve), transfer to an
ice cream maker and freeze.
Prepare the wild strawberry yogurt: preheat the oven to its very lowest
setting. Whisk the egg yolks and sugar in a salad bowl until they turn
white. Add the fresh milk and crme fra”che. Pour the mixture into an
earthenware dish and cook in the oven for about 3 hours. Leave to cool.
When the yogurt is cold, remove the skin from the surface. Gently break
up the yogurt with a fork. Add the strawberries and stir them into the
yogurt, taking great care not to damage them.
Prepare the strawberry jus: wash, hull and dry the strawberries, and
place them in a salad bowl with the sugar. Stir, then cover the bowl
with saran wrap and leave to marinate in the refrigerator for 6 hours.
Assemble the tartlets: strain the strawberry juice through a piece of
muslin or gauze. Cover the 11 ounces of strawberries with the juice.
Place a pastry circle on each plate and fill with strawberry yogurt.
Arrange the juice-covered strawberries on top. To finish, close each
tartlet with a round of caramelized sugar, so that they look like upside-down
tartlets, with the filling visible through the transparent caramel.
Pour a little strawberry jus onto each plate beside the tartlet, and
on top place a portion of sorbet, molded into an oval shape with a tablespoon.
Wine
Suggestion
A naturally sweet white wine.
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