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Wine Suggestion
A naturally sweet white wine.
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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
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.
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