Sugar pearl with woodruff mousse, wild strawberry sorbet, on rhubarb compote and thyme streuzel

A creation by Pierre Lingelser

Sugar pearl with woodruff mousse,  wild strawberry sorbet, on rhubarb compote and thyme streuzel

Wild strawberry sorbet

1-    Mix all the ingredients and bring the preparation to 27-28% Brix.

2-    Pour into Pacojet bowls and freeze.

       3- Process in the Pacojet just before serving.

Green rhubarb compote

  • Les vergers Boiron 100% rhubarb puree - 400 g
  • Green rhubarb cut into cubes (approx. 5 x 5 mm) - 350 g
  • Caster sugar - 100 g
  • Green colouring
  • Pectin NH (325) - 14 g
  • Gellan - 2 g
  • Caster sugar - 70 g
  • Lemon juice - 20 g

1-     Mix the diced rhubarb with 100 g of sugar.

2-    Macerate for 1/2 hour.

3-    Bring the maceration juice to the boil together with1/3 of the diced rhubarb and rhubarb puree. Add the colouring.

4-    Mix the dry pectin, gellan and 70 g of sugar. Pour over the boiling puree, stir, add the lemon juice and boil briefly.

5-    Add the rest of the diced rhubarb and cook "al dente".

6-  Leave to cool.

Woodruff mousse in siphon

  • Woodruff wine - 375 g
  • Caster sugar - 75 g
  • Mascarpone - 75 g
  • Crème fraîche - 35 g

1-    Heat 125 g of woodruff wine to approximately 50°C, add the mascarpone /sugar mixture. Let it melt.

2-    Add the remaining crème fraîche and the wine. 

3-    Pour the woodruff cream into a siphon, and add two gas cartridges.  Shake well.

      4-  Keep in the refrigerator, head down.

Woodruff jelly with crème fraîche

  • Woodruff wine - 300 g
  • Water - 75 g
  • Caster sugar - 75 g
  • Gellan - 7 g
  • Crème fraîche - 300 g
  • Sucro - 2 g
  • Xanthane - 4 g

1-    Bring the Woodruff wine, water and sugar, mixed with the gellan, to the boil. Keep in the refrigerator.

2-    Put the jelly and the remaining ingredients in the Thermomix bowl and mix.

Coconut jelly for the "flowers".

1-    Put the gelatine to soften in cold water.

2-    Bring the coconut puree, lemon juice and water to the boil.

3-    Mix the sugar and the gellan and pour this mixture into the boiling puree. Boil for a short time.

4-    Drain the gelatine and add it to the preparation.

5-    Pour the hot jelly in a thin layer of about 1-2 mm onto a flat sheet, leave to cool.

6-    With the pastry cutter, cut out flower shapes, add a touch of mango jelly in the middle of each flower

Strawberry jelly

1-    Bring the strawberry puree, lemon juice and sugar syrup to the boil.

2-    Pour the sugar, previously mixed with the gellan, into the boiling puree and boil briefly.

       3-   After cooling, mix to the desired consistency

Lemon thyme crumble

  • Thyme leaves - 20 g
  • Caster sugar - 200 g
  • Softened butter - 100 g
  • Cane sugar - 40 g
  • Thyme sugar - 70 g
  • Ground almonds - 60 g
  • Fine sea salt - 2
  • Lemon peel - 1
  • Flour - 80 g
  • Wheat starch - 20 g

1-    Put the thyme leaves and sugar in the Thermomix Bowl and blitz. Keep in a dry place.


 1-    Mix the butter and sugar thoroughly, add the remaining ingredients, knead lightly.

2-    1st variant Sieve the dough (1x1cm) and distribute the crumble over a Silpat.

3-    2nd variant Roll out the dough between 2 sheets of baking paper to 3 mm thick, freeze and cut into squares.

4- Bake in a ventilated oven at 160°C for 12 to 15 minutes. Leave to cool then store in a dry place.