Melba aux fruits du temps - plat 100 ans HPA - Galerie des Gobelins (c) studio des fleurs

Strawberry-Melba

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Strawberry Melba

Today we want to introduce a dessert of a Chef!!! This chef is named Julien,

Julien Rives … ;)

Julien began his career in 1999 as a pastry apprentice in a small shop in Paris. His passion and determination for the profession and the craft, is reflected in his exceptional career. Throughout his career, he worked on the side of the greatest chefs of our time, especially for Pourcels brothers, for the three star restaurant L’Ambrosie, the Royal Monceau signed by Pierre Hermé and the Plaza Athénée in which he still works today as the first sous-chef on the side of Jean-Marie Hiblot under the reigns of Christophe Michalak…

So here is his interpretation of the Melba…

Strawberry Melba (recipe for about 4 people)

Strawberry juice

  • 400g Fresh strawberries (+10%)
  • 30g Sugar
  • ½ Vanilla bean
  • 4g Pectin

French meringues

  • 100g Egg whites 100g
  • 90g Sugar
  • 90g Icing sugar

Vanilla ice cream

  • 326g Fresh milk
  • 36g Butter
  • 1 Vanilla bean
  • 78g Brown sugar
  • 30g Milk powder *
  • 20g Glucose powder *
  • 48g Egg yolks
  • 1,2g Stabilizer for ice cream *
  • 40g Cold milk

* You find these ingredients in specialty stores in baking and cooking

Vanilla chantilly

  • 200g Liquid cream (30% fat)
  • 16g Condensed milk (sweet)
  • 2g Vanilla Powder *
  • 20g Mascarpone

* Keep the scraped vanilla beans, rinse them and let dry in the oven for a few hours. Reduce afterwards into powder in a blender.

Wild Strawberries / some lime zests

Working tools

  • Ice Cream Maker
  • Mold flexipan hemispheres 8cm
  • Pastry bag and pastry tip 1cm ø

Start with the ice mix. For this, boil the milk with the butter and the scraped vanilla beans. Mix all the rest of the ingredients and add them to the hot milk. Stir with a spatula and cook until 85°C. Once cooked, cool the mix and let it mature for 24 h at 4°C in the refrigerator. Then continue with French meringue. Whip the egg whites until they become foamy and add step by step the sugar. Once finished, add the sifted icing sugar. Fold into the whipped egg withes by using a spatula. Fill a pastry bag with the meringue and poach balls into the hemisphere molds. With a spoon dig out the balls and smooth the edges. The meringue shells should look like a cup. Put them in the oven at 100 ° C and let them dry for about 6-7 hours or more.

The strawberry juice is quite simple to make. Place the strawberries in a stainless steel bowl with the sugar and the scraped vanilla bean. Wrap everything with a heat resistant plastic wrap and let step in the oven for about 2 hours at 160°C. At the exit of the oven, sift the juice through a sieve. Retrain just the juice without the flesh. Add the pectin (generally for one liter add 10g pectin, for two liters 20g,…) by heating the juice at the same time.

Before serving, put the vanilla ice cream in the ice cream machine and store it in a suitable container. Now prepare the vanilla Chantilly. For this, mix all the ingredients together and whip everything. Put the cream in a pastry bag, fitted with a small pastry tip and keep cool until serving.

Put a bit of the strawberry juice in your plate. Fill the meringue shells with some vanilla ice cream. Keep in the middle a small trough, in which you add some fresh wild strawberries. Squirt small balls of the whipped vanilla cream on the edges of the meringues… Decorate the middle of the sphere with either some fresh wild strawberries or some strawberry juice….

We think… That’s a real CHEF dessert ;)

 

 

 

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