Gariguette strawberries are marinated in Thai basil lace with white balsamic vinegar from the garden, which is the l of altkircht'Recipes (68) presented by Michelin-starred chef Chatchai Klanklong at Orchidée.
Ingredients for 8 people: gariguette strawberry mousse 160 g Italian meringue 240 g cream 600 g gariguette strawberry puree 14 g gelatin Thai basil ice cream 1 liter whole milk 150 g caster sugar 50 g glucose syrup 200 g egg yolk 300 g Thai basil 3 g stabilizer Brittany shortbread 160 g egg yolk 320 g caster sugar 320 g butter 450 g flour 15 g yeast 4 g salt chopped peanuts 150 g butter 150 g flour 150 g flour 150 g flour 150 g flour 150 g roasted peanut flour 150 g brown sugar fleur de sel marinated gariguette strawberries 200 g gariguette strawberries 50 g white balsamic vinegar 50 g palm sugar 600 g of ripe strawberries in a blender and strained through a cheesecloth sieve. Soak the gelatin in cold water. Heat 200g puree and melt the gelatin. Pour over the remaining strawberry puree. Combine the strawberry puree with the meringue and stir to combine. Stir the whipped cream with a spatula (not too tight) and pour the mousse into the molds. Blanch the sugar and egg yolks in a mixing bowl and blanch the mixture. Bring the milk to a boil with glucose syrup and stabilizer. Pour half over the egg yolk, mix and return to the pan to cook the batter on a tablecloth. Wash the basil and remove the leaves. Place the ice cream maker in a blender with the Thai basil and stir to combine. Strain through a cheesecloth sieve and place in a pacojet bowl. Place in the refrigerator for 12 hours. In a bowl in a blender, put all the dried product and add the softened butter. Mix and add the egg yolks at the end. Apply between 2 silpat with a thickness of 1 cm. Refrigerate for 30 minutes. Remove from the refrigerator and cut with a cookie knife. Bake at 165°C for 13 minutes. Combine the flour, brown sugar, and peanut flour in a mixing bowl and add the softened butter.
Add a pinch of irises.
Strain the dough through the spider and arrange it on the silpat.
Bake at 160°C for 15 minutes. Remove the stems from the strawberry.
Heat the white balsamic vinegar and add the palm sugar to melt.
Cool the syrup and pour over the strawberries.
Place everything in a vacuum bag and marinate for 15 minutes.
Remove from the bag and set aside.