Wild Strawberries and Raspberries
In a sundae trifle with fromage blanc sherbet glazed pastry sticks
Making the sherbet, sorbet, and granita
- For sherbet:
- 1 cup water (25 cl)
- 1 pound atomized glucose (450 g)
- 1 pound 12 1/3 ounces granulated sugar (810 g)
- 2/3 cup lemon juice (15 cl)
- 2 pounds 3 ounces whipped fromage blanc, 40% fat content (1 kg)
- For sorbet:
- 2 pounds 3 ounces raspberry pulp (1 kg)
- 1 cup water (25 cl)
- 7 3/4 ounces sugar (220 g)
- 2 1/4 ounces atomized glucose (60 g)
- For granita:
- 2 pounds 3 ounces small frozen strawberries (1 kg)
- 14 ounces granulated sugar (400 g)
Preparing the glazed pastry sticks
Step 1: Making the sherbet, sorbet, and granita
Cook water, sugar, and glucose to make sugar syrup. Heat the syrup to 149°F (65°C). Let cool to 39°F (4°C) (this step is important), then add the lemon juice and the whipped fromage blanc. Let sit, then freeze in the Pacojet.
Prepare the syrup for the strawberry sorbet. Heat water and sugar to 183°F (84°C), let cool to 39°F (4°C). Once cold, add the raspberry pulp. Let sit, process in the ice cream maker, and set aside.
Macerate strawberries in sugar for 90 minutes in a double boiler on low heat until juices are released. Strain without mashing the berries to make a clear juice. Freeze the juice into a granita. Use a fork to flake the ice. Set aside.
Step 2: Preparing the glazed pastry sticks
Combine confectioners’ sugar, egg white, and lemon juice. Use a sheeter to roll the puff pastry dough into a sheet 1/10 inch (2 mm) thick, glaze lightly, cut into 3/4 × 5 inch (2 × 12 cm) rectangles with a sharp knife, making precise cuts to avoid pinched edges. Place the sticks on a 16 × 24 inch (40 × 60 cm) baking sheet topped with a rack supported by 1 1/4 inch (3 cm) pieces of cork. Bake in a traditional oven at 410°F (210°C). As soon as the sticks rise to touch the rack, remove the baking sheet from the oven, and bake at 340°F (170°C) in a fan-forced oven. Remove the wire rack to avoid marking the glaze. Finish baking. The glaze should be very shiny.
Open the glazed pastry sticks and spread pastry cream inside. Re-assemble the pastry sticks.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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