Rub together the flour, butter, salt, sugar, lemon and lime zests and tonka bean. Add the egg yolks without losing the crumbly texture of the dough.
2
Strawberry sauce
Put the strawberries and the sugar in a mixing bowl and cook over a bain marie for 30 minutes. Strain and keep the strawberry sauce in the refrigerator.
3
Sugar wafer
Combine the egg whites and the sugar. Spread onto a Silpat® mat. Dry at 90 °C for an hour and a half. Allow to cool.
4
Cream
Whip the creams and sugar together, using a whisk.
5
Strawberry sorbet
Mix the stabiliser with a little of the sugar. Heat the water, sugar and glucose.
Once the mixture reaches 40 °C, incorporate the stabiliser. Blend, and bring to a boil. Leave to cool. Mix with the strawberry puree. Blend and churn in an ice-cream machine.
6
Dried strawberries
Slice the strawberries very finely. Place them on a Silpat® sprinkled with icing sugar, then dry in the oven at 70 °C for 1 hour. Set aside.
7
Assembly
Arrange three shortbread biscuits into the base of a bowl. Place strawberries with the same diameter as the biscuits on top, followed by the sugar wafer. Shape a quenelle of strawberry sorbet and use it to garnish the sugar wafer. Add a generous spoonful of cream. Place a few pieces of lime zest on the cream. Finish by adding the thinly sliced dried strawberries and surround with the strawberry sauce.
Recipes
