Here is a dessert made a few weeks ago now (when I told you I was behind on my posts!) for my mother-in-law’s birthday. It was after watching Christophe Michalak’s show “Dans la peau d’un chef” that I decided on the recipe. A modern fraisier according to the chef, with a lemon dacquoise, a strawberry confit, a basil chantilly cream and strawberries.
Well… my recipe is slightly different because I didn’t manage to whip the basil-infused cream into chantilly. So I quickly made a vanilla chantilly. I also didn’t find any wild strawberries at my greengrocer’s, so I added a few raspberries. And finally, to save time, instead of making a strawberry confit myself, I used a homemade strawberry jam! In any case, this dessert was very much appreciated!
Ingredients & preparation
3 components · Full recipe
Lime Dacquoise
Ingredients
- 100 g (3.5 oz) egg whites
- 1 lime
- 100 g (3.5 oz) ground almonds
- 100 g (3.5 oz) icing sugar
Preparation
1
Preheat the oven to 200°C / 400°F.
2
Whisk the egg whites to stiff peaks until they reach the consistency of a meringue.
3
Sift the icing sugar, flour and ground almonds together. Zest 2 limes and mix in.
4
Gently fold the dry ingredients into the egg whites.
5
Butter and flour a stainless-steel frame.
6
Pipe the batter into the frame using a piping bag.
7
Bake for approximately 15 to 20 minutes (the dacquoise should be dry to the touch and lightly golden).
8
Leave to cool on a wire rack.
Vanilla Chantilly Cream
Ingredients
- 200 g (7.1 oz) full-fat liquid cream
- 20 g (0.7 oz) mascarpone
- 2 tablespoons icing sugar
- 1 vanilla pod
Preparation
1
Place a mixing bowl and the whisk attachments in the freezer for about ten minutes.
2
Pour the full-fat liquid cream into the bowl. Add the vanilla seeds and the mascarpone.
3
Whisk with an electric beater or stand mixer until the cream thickens. Gradually add the icing sugar. Be careful not to over-whip the chantilly cream, as it will become too heavy and cloying.
4
Transfer the chantilly cream to a piping bag fitted with a large plain nozzle.
5
Keep refrigerated until ready to use.
Assembly
Ingredients
- strawberries
- raspberries
- strawberry jam (or strawberry coulis)
- lime zest
Preparation
1
Spread a layer of strawberry coulis or strawberry jam over the dacquoise.
2
Pipe balls of vanilla chantilly cream on top using the piping bag.
3
Add the halved strawberries and a few raspberries on top.
4
Add a little lime zest.
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