Espelette Spiced Strawberries and Tomatoes

Fresh flower and micro greens as needed for plating.

Recipe

Created by

Frédéric Moreau - Executive Pastry Chef at The St. Regis Monarch Beach, Dana Point (California) - Cacao Barry USA Ambassador
Jonathan Garnier - Chef owner of La Guilde Culinaire
Frank Iglesia - Pastry Chef - Foxwoods Resort Casino

Almond Sponge

ingredients	preparation
125g egg white 80g egg yolks 80g sugar 50g unsweetened almond paste 30g A.P. flour	Mix everything together, strain and place in ISI bottle. Bake in microwave for 20 seconds on high and place pieces in dehydrator. Freeze. Once frozen, break into pieces and place in the dehydrator overnight.

White Chocolate Espelettes Pepper foam

ingredients	preparation
300g cream 150g CHW-N34ZEPH 3g Espelette	Boil the cream and Espelette pepper cut in half. Infuse for 30 minutes, strain over white chocolate. Mix, place in ISI bottle and add 2 cartridges. Keep in cooler.

White Beer Sorbet

ingredients	preparation
380g water 240g sugar 240g powdered glucose 8g sorbet stabilizer 750g white beer	Bring the water, sugar, glucose powder and stabiliser to a boil. Add the beer. Mix and let it rest overnight. The next day mix and spin.

Blackcurrant Liqueur Jelly

ingredients	preparation
250g water 50g sugar 30g blackcurrant liqueur 4g gelatin 20g water Q.S. diced tomatoes Q.S. diced strawberries	Bring the water and sugar to a simmer and add the liqueur. Add gelatin soaked in water. Cool down to 30°C. Blanch the tomatoes. Dice strawberries and tomatoes. Place in bottom of plate. Pour jelly over. Let it set for couple hours in cooler.

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