Sugar pearl with woodruff mousse, wild strawberry sorbet, on rhubarb compote and thyme streuzel
Wild strawberry sorbet
- Les vergers Boiron Wild strawberry puree - 500 g
- Icing sugar - 60 g
- Lemon juice - 30 g
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".
- Les vergers Boiron Coconut puree - 180 g
- Lemon juice Les vergers Boiron - 30 g
- Water - 30 g
- Gellan Texturas - 2 g
- Caster sugar - 35 g
- Gelatine - 4 g
- Flower" pastry cutter
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
- Les vergers Boiron Strawberry puree - 600 g
- Lemon juice - 100 g
- Sugar syrup - 200 g
- Caster sugar - 50 g
- Gellan - 8 g
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.
Pastry Chef since 1996 at Hôtel Traube Tonbach and its gastronomic restaurant “Schwarzwaldstube” in Germany (3 Macaroons at Michelin Guide), he is also the author of “Feines aus meiner Patisserie“. He received the title of Pastry Chef of the Year in 2004 by the Gault & Millau guide and the Best German Pastry Chef in 2010 awarded by the German magazine “Der Feinschmecker”.