Gariguette strawberry blancmange with lemon verbena

Ingredients for 6

• 400 g Gariguette strawberries

• 200 g thick cream (15% fat)

• 200 g fromage blanc (20% fat)

• 4 egg whites

• 12 lemon verbena leaves (2 sachets)

• Juice of 1 lemon

• 100 g Natsuc sugar

• 3 gelatine leaves or 8 g agar-agar

For the coulis

• 200 g very ripe strawberries

• 5 cl balsamic vinegar

• 30 g Natsuc

Making the blancmange

• Mix the fromage blanc and the thick cream in a mixing bowl

• Soften the gelatine in cold water

• Infuse the verbena leaves for 4 minutes in 6 tablespoons of hot water + the lemon juice

• Whisk the egg whites to peaks and make an Italian-style meringue by sprinkling the sugar into the mixer.

• Dissolve the drained gelatine or the agar-agar powder in the infusion

• Fold it into the fromage blanc/cream mixture.

• Using a spatula, add half of the meringue and fold in gently; once smooth, fold in the other half.

• Take 6 tall Bodega glasses and press your washed strawberry halves all around the inside (as you would for a fraisier cake).

• Fill with the blancmange mixture up to the top of the strawberries.

• Place a strawberry salpicon in the centre of each glass and cover with 2 cm of the mixture.

• Chill for at least 2 hours

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Tangy strawberry coulis

• Wash the remaining strawberries and cut them into quarters.

• Heat a dry saucepan and add your strawberries.

• Let the strawberries caramelise, then deglaze with the balsamic vinegar.

• Reduce the vinegar by two thirds, then deglaze with 1 dl of cold water.

• Simmer for 5 to 6 minutes. Strain, adjust the sweetness and chill.

Serving

• Take out your glasses and coat with the cold, tangy coulis.

Decorate with a verbena leaf and a strawberry.