Taste

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.