Sweet, bright strawberry consommé brings out the essence of berries in a refreshing and colorful delight of fresh fruit.
by Thierry Isambert
Serves six to eight
16 ounces strawberry consommé
1 pint mascarpone mousse
16 each strawberry aspic gelee
1 tray dried strawberry meringue
12 each medium to small strawberry cut in half (preferably wild for maximum flavor)
Edible flowers to garnish (mint blossom, micro chocolate mint, dianthus flowers)
TO MAKE THE CONSOMMÉ
2 pounds strawberries (tops removed)
1.5 pints water
8 ounces granulated sugar
In a medium pot, combine all ingredients and heat gently on medium-low; do not boil. Carefully steep covered for one hour. Strain strawberry broth thorough a fine strainer, saving liquid. Do not press or break berries to avoid cloudiness. Chill and reserve until assembly.
STRAWBERRY MERINGUE CRACKLE
6 ounces egg whites
16 ounces granulated sugar
1 teaspoon strawberry concentrate
Combine egg whites and sugar in a small pot on low, constantly stirring until warm to the touch insuring the sugar is dissolved. Remove from heat and transfer to electric standing mixer, add strawberry concentrate and whip on high until stiff. Using an offset spatula, spread egg white meringue on a baking sheet, lined with parchment baking paper evenly approximately 1cm deep. Bake in preheated oven at 200 degrees Fahrenheit for three hours. Allow to cool at room temperature. Once at room temperature cover with plastic wrap to avoid moisture and maintain crispness. Reserve until assembly
4 ounces cheese
8 ounces heavy whipping cream
1 ounce powdered sugar
2 drops lavender essence (optional)
Combine all ingredients in a mixing bowl with a whisk until stiff. Be careful not to over whip. Refrigerate until assembly.
STRAWBERRY ASPIC GELEE
4 ounces strawberry puree
8 ounces granulated sugar
1.25 teaspoon apple pectin
1 cup sugar
3 tablespoons glucose
¾ teaspoon tartaric acid
In a small pot on medium, bring strawberry puree to 104 degrees Fahrenheit. In a small container, mix apple pectin with 8 ounces of sugar. Stir in pectin sugar mixture and bring to gentle boil while stirring occasionally. Once at a boil stir in remaining sugar and heat back to a boil. Add glucose and heat till 223 Fahrenheit. Remove from heat and whisk in tartaric acid, pour in to small silicon molds and freeze and set for approximately 12 hours.
In a chilled pasta bowl, pour approx 2 ounces of chilled consomme. Along the rim of the bowl place 2 to 3 pieces of strawberry gelee. Gently spoon two dollops of mascarpone mousse. Place three pieces of half strawberries randomly in same area on rim of the bowl. Take the strawberry meringue and break in to abstract pieces and adorn the edge with three pieces. Garnish the dish with touches of micro mint, dianthus flowers and mint blossoms.