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Minggu, 12 April 2009

Strawberry Feuillantine

Layers of strawberry with citrus, vanilla infusion, mascarpone ad crisp pistachio tuile, toped with strawberry ice cream and surrounded by pistachio emulsion and aged balsamic vinegar

Strawberry Mixture
1 cup strawberries (steamed and sliced)
1/4 cup starwbery coulis
1 tbsp basil chiffonade
1 tbsp balsamic vinegar
Combine all ingredients and reserve.

Strawberry Coulis
100 g Fresh strawberries
100 ml Simple Syrup
Blend together until smooth, strain through chinoise

Mascarppone Mixture
100 g Fresh mascarpone cheese
1 tsbp Corn syrup or symple syrup
1/4 pcs Vanilla bean, seeded
1/2 zest candied orange rind
Mix together all ingredients

Pistachio Tuiles
70 g Flour, all purpose
100 g corn syrup
80 g Sugar
55 g Melted butter
30 g Pistachios (toasted and chopped)
Mix all ingredients, spread thinly and evenly on a baking sheet and bake at 175C in oven until golden brown and crispy. Remove from oven. Whilst still warm, cut into desired shapes about 10 cm and reserve in airtight container if not being used immediately.

Strawberry Sorbet
8 years old balsamic vinegar

To serve:
Spread mascarpone mixture onto one side of 8 pcs of pistachio tuiles. Place 1/2 of the strawberry mixture in the center of four paltes. Top with a tuile with mascarpone misture facing down. Top tuiles on the four plates with remaining strawberry mixture, then top again with tuile. Palce strawberry sorbet on top of tuile. Drizzle aged balsamic around the feuillantine. Garnish with basil leaf and serve.

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