Recipe by Charlotte Latreille, chef at Château Bellevue, Cazaubon (32)
Ingredients for 8 servings
For the jelly: 500g ripe strawberries, 80g sugar, Zest of a Buddha’s hand (or lemon if unavailable), 7 sheets of gelatin, 2 tablespoons of Floc rosé.
For the strawberry salad: 100g strawberries, 1 teaspoon sugar, 2 tablespoons Floc rosé.
For the tuiles: 100g melted butter, 100g icing sugar, 150g egg whites (equivalent to 3 large eggs), 75g flour, 2 tablespoons Floc rosé.
For the crystallized rose petals: 1 untreated garden rose, 1 egg white, Granulated sugar, Red coloring.
The day before, prepare the crystallized rose petals by brushing each petal with egg white and then coating it in sugar. Allow them to dry in the open air on parchment paper.
Prepare the jelly by soaking the sheets of gelatin in very cold water. Meanwhile, blend the strawberries with the sugar and Floc, adding the zest from the Buddha’s hand. Take half of the resulting coulis and gently heat it. Add the well-drained gelatin sheets and blend the mixture again. Allow the jelly to cool for 15 minutes in the fridge before pouring it into the molds. Reserve in the freezer.
Prepare the tuile batter by mixing all the ingredients. Using a spoon, spread a thin layer of the batter on a baking sheet to form a tuile. Make as many tuiles as desired. Bake for 10-12 minutes at 150°C. When removing from the oven, place them on a lying bottle to give them a petal shape.
Prepare the strawberry salad with the mentioned ingredients.
Plate your dishes tastefully.
