Jessica Préalpato’s Anaïs Strawberries & Wild Strawberries


Try this summery fine dining dessert courtesy of Jessica Préalpato, pastry chef at Alain Ducasse au Plaza Athénée restaurant and recent World’s Best Pastry Chef 2019 winner.

Plus: click here for our interview with Jessica

Serves 6 

For the soy ice cream:
• 500g of soy beverage Suzu Tonyu®
• 500g of whole milk
• 100g of organic sugar
• 40g of Trimoline®
• 2,5g of stabilizer

1 The day before, bring all the ingredients to 83°C in a pan. Whip continually.
2 Pass the mixture through a sieve. Leave standing for 12h. Mix the same day.

For the strawberry marmalade:
• 500g of strawberries
• 50g of lemon juice
• 40g of sugar (adjust the quantity according to the strawberries sweetness)
• 10g of sugar
• 5g of Pectin NH

1 Dice the strawberries. Cook them with the lemon juice and the sugar (adjust the quantity) and bring to a boil.
2 Add the sugar and Pectin mixture. Cook again for a few minutes.
3 Cover with cling film and allow to cool.

For the wild strawberries and garden strawberries:
• 60 wild strawberries
• 35 medium-sized garden strawberries

1 Prepare 10 wild strawberries and 6 medium-sized garden strawberries per person.

For the vinaigrette:
• 250g of olive oil Casanova®
• The juice and the zest of ½ lime
• 20g of summer Garrigue honey Honly®

Beat all the ingredients together.

For the soy mousse:
• 500g of soy beverage Suzu Tonyu®
• 70g of liquid cream
• 50g of gelatin (600g of water for 100g of fish gelatin)
• 20g of organic sugar

1 Melt the gelatin in the microwave. Heat up the cream and the sugar.
2 Add the gelatin and pour the mixture on the soy beverage. Mix everything. Pour into a siphon and gas twice.

For the almond cream:
• 75g of almond powder
• 75g of softened butter
• ½ vanilla pod
• 40g of sugar
• 2 eggs

1 Using a beater whip, blend the butter, the vanilla and the sugar together.
2 Add the eggs and the almond powder.

For the flaky pastry:
• 210g of flour
• 8g of salt
• 70g of water
• 65g of butter
• 2g of vinegar
• 225g of dry butter
• 90g of flour
• Organic sugar

1 Preheat the oven to 180°C (th.6). Prepare the flaky pastry; proceed to two double turns and then one single turn.
2 Prepare individual rounds of flaky pastry. On top, place the almond cream, strawberry marmalade, fresh strawberries arranged perfectly in line and add organic sugar.
3 Cook on griddle in the oven for 15 minutes.

For the presentation:
1 Place the strawberry marmalade at the bottom of the plate.
2 Add the wild and garden strawberries after they have been seasoned with the vinaigrette.
3 Put the soy mousse with the siphon. Serve the soy ice cream on the side.
4 Then lastly, serve the warm strawberry pie.

Recipe and imagery courtesy of Jessica Préalpato

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