Strawberry, mint, and yuzu sundae by Allan Cartignies (ENSP)

To combat the heat, the chef Allan Cartignies (École Nationale Supérieure de Pâtisserie) presents a strawberry, mint, and yuzu sundae that combines an explosion of flavors with an instant cooling effect.

In this recipe, developed in the school’s laboratories, raw materials have been prioritized, avoiding artificial flavors and colors, thus joining the growing trend of healthy desserts that offer a sense of pleasure.

Strawberry, mint, and yuzu sundae

Sorbet

6 g water
7 g caster sugar
4 g atomised glucose
5 g dextrose
8 g inulin
0.7 g Stabilizer 64 S
28 g Granny Smith apples
20 g lemon puree
6 g yuzu puree
20 g lime puree
2 g mint

Peel the apples, cut into quarters, then cook in the microwave. Blend and strain.

Heat the water with the cooked apples.

At 30°C, add the sugars and mix well.

At 45°C, add the stabilizer mixed with a small portion of the caster sugar.

Cook to 85°C.

Cool rapidly to 4°C, leave to mature for 12 hours at 4°C.

Add the lime juice, lemon juice, yuzu and mint, blend again, churn, then store at -18°C.

Coulis

3 g Absolu Crystal
8 g strawberry puree
3 g raspberry puree
3 g lime puree

Heat all the ingredients to 50°C.

Store at 4°C.

Garnish

0.25 piece finger lime
0.25 piece lime
15 g Ivory 35%
2 g mint
10 g strawberries

Assembly

In a dish, begin by pouring a layer of strawberry coulis, then place the first white chocolate disc on top. Next, make three small scoops of ice cream, accompanied by lemon supremes and a few basil leaves. Cover with the second white chocolate disc. Add a generous scoop of ice cream on top. Finish by decorating harmoniously with strawberries cut into small wedges.