Ingredients for 6 - 8 people
- 1.5 kg Coco de Paimpol haricot beans (including pods)
- 300 g Mariguette strawberries from Kersa Farm
- A drop of agave syrup
- A pinch of lemon thyme
- 1 vanilla pod
- 100 g brown sugar
- 150 g gluten-free flour
- 1 lime
- A pinch of Guérande salt
- 5 g baking powder
- 3 egg yolks
- 35 g deodorised coconut oil
- 25 g neutral or olive or hazelnut oil
- 8 g water
- 6 coarsely chopped basil leaves
- 200 g plant-based or whipping cream
Matériel spécifique : blender et siphon à chantilly
Coco de Paimpol AOC espuma (foam)
In a large saucepan, whip together the agave syrup and the lemon thyme. Add the podded Cocos de Paimpol, a Madagascan vanilla pod split in two (seeds and pod) and cover with water. Cook slowly for at least 30 minutes, then leave to cool to room temperature
The sablé biscuit
With the blender at slow speed to obtain a shortbread texture, mix together the brown sugar, gluten-free flour, lime zest, a pinch of Guérande salt, baking powder, 3 egg yolks, deodorised coconut oil, the neutral or olive oil, 8 g of water, 4 of the coarsely chopped basil leaves. Add a drop of two of water to obtain a smooth dough.
Divide the dough into two and roll out the 2 pieces between two sheets of baking parchment. Set aside in a cool place. After resting, cut into the desired shape using a biscuit cutter and bake the sablé biscuit at 165° for 5 - 7 minutes (take them from the oven when golden).
Strawberry confit
Set aside about 15 small strawberries for decoration. Use the larger berries to make a strawberry tartare.
Hull all the Mariguette strawberries and wash them. Weigh the berries and measure out 10% of their weight in sugar. Make a caramel with the sugar, 3 basil leaves and a strip of lime zest. Off the heat, add the strawberries and the lemon juice. When cooked, blend to a smooth texture, place the mixture in a pastry bag and leave in a cool place.
Strawberry tartare
Finely chop the large strawberries and add a strip of lemon zest, a pinch of sugar, a dash of olive or hazelnut oil, a dash of white balsamic vinegar and 2 finely chopped basil leaves. Correct the acidity with the juice of a lime, adding gradually to your taste.
Espuma de Coco foam
Reserve a few of the whole confit coco beans for decoration. Blend the rest of the coco beans at high speed to obtain a smooth cream. Pass the cream through a sieve, then add 1/3 of its weight in plant-based or whipping cream. Fill a whipped cream siphon (with two cartridges) which has been previously chilled, and shake well.
Presentation
Place the sablé biscuit on a pretty plate. Add some of the confit Paimpol coco beans then the confit strawberries, the strawberry tartare and finally the coco de Paimpol mousse from the siphon. Decorate with the small whole strawberries.
Bon appétit!
