Thursday, May 26, 2011

Strawberry Textures

I don't claim to be a pastry chef, but every once in a while Ill put a dessert up against a pastry chefs any day....this is one of those. Iwas planning a summer menu and needed a killer dessert to bring with me to Nantucket. When I took this to the St. Emilion dinner it was a huge hit! I had already developed a goat cheese recipe but this just trumped that dish so I decided to start summer a little early put it on the menu.
 Strawberries compressed and macerated with St. Germain Elderflower Liquor. A creme fraiche mousse set with just the right amount of gelatin to have the silky mouth feel of a spoonful of sweetened creme fraiche. Strawberry fluid gel set with agar-agar ,  freeze dried strawberries and short bread pieces. To finish off the dish a small amount of sweetened white balsamic foam.
The different strawberry components give you the sweetness & tartness in different textures and the creaminess of the creme fraiche and buttery short bread add depth and a savory element needed to balance. The white balsamic foam brings the dish together and allows all the components to work together, its the string that holds everything together.
I'm excited to start using some of the local strawberries grown around here especially those from Wards Berry Farm in Sharon, MA.

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