Espelette Spiced Strawberries and Tomatoes

Fresh flower and micro greens as needed for plating.


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
  • 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
  • 150g
  • 3g

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
  • 240g
  • 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
  • 50g
  • 30g
    blackcurrant liqueur
  • 4g
  • 20g
  • 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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