A kitchen needs a network of suppliers. What would chefs do without the tireless farmers and gardeners, mushroom gatherers, and fishermen returning with the daily catch? The supplier and the chef must have a perfectly interdependent and mutually beneficial relationship. I still remember the wild strawberries waiting for me in the morning when I arrived at the Louis XV. There they were, these tiny fruits from the woods, carefully placed on the table… precious gems nestled protectively in soil and leaves.
Prepare the strawberries and juice
Prepare the mascarpone sorbet
- 1 organic or untreated lemon
- 1 cup (200 g) superfine sugar
- 1 1/2 cups (350 ml) water
- 4 1/2 oz (125 g) fromage blanc (20% or 0% fat)
- mascarpone
Instructions
Step 1: Prepare the strawberries and juice
The day before, put the bowl of an ice cream maker into the freezer. Wash and hull the strawberries and place in a heatproof bowl. Sprinkle with the sugar and cover with plastic wrap. Refrigerate for 24 hours.
Place the bowl of strawberries in a bain-marie (water bath). Cook for 1 hour without removing the plastic wrap. Position a chinois over a bowl, and drain the strawberries for 15 minutes to obtain the juice. Do not press down on the fruit, as this is not a coulis.
This recipe was originally published in "My Best Alain Ducasse" (Éditions Alain Ducasse). See all credits
