Wild strawberries in warm strawberry juice with mascarpone sorbet
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.
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
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