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Gariguette strawberry blancmange with lemon verbena

Ingredients for 6 people 

  • 400g Gariguette strawberries
  • 200g heavy cream (15% fat)
  • 200g cream cheese (20% fat)

 

  • 4 egg whites
  • 12 lemon verbena leaves (2 sachets)
  • Juice of 1 lemon
  • 100g Natsuc sugar
  • 3 sheets of gelatin or 8g agar agar

For the coulis

  • 200g ripe strawberries
  • 5cl balsamic vinegar
  • 30g Natsuc

 

Assembling the blancmange

 

  • Mix the cream cheese and cream in a bowl.
  • Place the gelatin in another bowl containing cold water until it softens.
  • Infuse the verbena leaves in 6 tablespoons hot water + lemon juice for 4 min.
  • Beat the egg whites until they form stiff peaks and make an Italian-style meringue by sprinkling sugar into the food processor.
  • Dissolve the drained gelatin sheets or agar agar powder in the infusion.
  • Stir in the cream cheese/cream mixture.
  • Add half of the meringue using a spatula, fold in gently and when the mixture is smooth, add the other half.
  • Take 6 tumblers and place ½ the washed strawberries around the bottom (as if you were making a strawberry tart).
  •  Add the blancmange to the same height as the strawberries.
  • Place a few strawberries in the centre of the glasses and cover with 2cm of blancmange.
  • Chill for at least 2 hrs.

 

Tangy strawberry coulis

  • Wash and quarter the remaining strawberries.
  • Heat a saucepan until it is dry and then throw in your strawberries.
  • Leave the strawberries to caramelize and then deglaze with the balsamic vinegar.
  • Reduce the vinegar by 2/3 and deglaze with 1dl of cold water.
  • Simmer for 5 to 6 min. Filter and sweeten with sugar to taste when cold.
  • Serving
  • Take out your glasses and drizzle over the cold, tangy coulis.

Decorate with a verbena leaf and 1 strawberry.