Strawberries Marinated with Lemon Vinegar,
Tarragon Jelly, Ginger Crisps

By Chef Alain Chapel, Alain Chapel Hotel Restaurant, France

Serves: 8

Round Biscuit

250 grams (8 ounces) Caster (superfine) Sugar
65 (2 ounces) grams Flour
100 milliters (3 1/2 ounces) Orange Juice
250 grams (8 ounces) Butter (melted)

1. Add melted butter to other ingredients. Lay on a silicon sheet and bake in oven at 180° C (350° F).

2. Form cylindric shape quickly when done.

Red Port Reduction

350 grams (10 ounces) Red Port
Zest from 1 Orange
1 Cinnamon Stick

1. Reduce port with spices until suitable syrup consitency.


75 grams (3 ounces) Butter, (melted)
75 grams (3 ounces) Pure Cane Brown Sugar
75 grams (3 ounces) Almond Powder
75 grams (3 ounces) Foree Flour

1. Mix all ingredients together and bake at 145 °C (275°F) until brown. When cool, cut circles to fit the base of the biscuit cylinders.

Tarragon Jelly

125 grams (4 1/2 ounces) Water
35 grams (1 1/2 ounces) Caster Sugar
1 Gelatine Leaf
6 Tarragon Bunches

1. Boil all ingredients together and leave it infusing 10 minutes. Strain. Store in fridge.

Ginger Crisps

1. Drain ginger slices and dry them in 100 °C (200°F) oven an a silicon leaf.

Lemongrass Cream

500 grams (18 ounces) Milk
10 stalks Lemongrass
2 Cinnamon Sticks
3 Eggs
100 grams (3 1/2 ounces) fine Sugar
35 grams (1 1/2 ounces) Flour
1 Gelatine Leaf

1. Boil milk and infuse with lemongrass and cinnamon. Strain and cool.

2. Sift the flour and sugar together.

3. Whisk 8 ounces of the milk into the eggs. Then add the flour and sugar and mix until smooth.

4. Heat the remaining milk until it comes to a boil. Then whisk 1/3 of the hot milk into the egg mixture and blend completely. Add the egg/milk mixture into the pan and stir constantly until thick. Allow to boil for 1 minute stirring constantly. Pour into a bowl and add softened gelatin leaf. Stir and cool.

Tarragon Sauce

150 grams (5 ounces) Water
25 grams (1 ounce) Caster Sugar
1 bunch Tarragon
2 grams of Gelatine Leaf

1. Add gelatine to the syrup. Mix tarragon bunches.

Marinated Strawberries

600 grams (1 1/2 pints) Strawberries
50 grams (2 ounces) Caster Sugar
1tablespoon lemon vinegar (recipe follows)

1. Marinate the strawberries with vinegar and sugar.

Lemon Vinegar

3 ounces White Vinegar
2 Lemons
4 Bay Leaves

1. Pour the vinegar into a stainless steel pan.

2. Wash the lemons and pare the rind from them with a potato peeler.

3. Add peels and bay leaves to vinegar and boil for 5 minutes.

4. Bottle and let infuse for 4 weeks.

5. The vinegar can then either be strained and bottled or used as it is, depending on the strength you desire.

To Serve :
Place crumble inside the biscuit cylinder. Mix terragon sauce and strawberries. Carefully place strawberries and terragon on top of crumble. Garnish with ginger crisps. Drizzle lemongrass cream and port reductions around as shown.

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Strawberries Marinated with Lemon Vinegar, Tarragon Jelly, Ginger Crisps


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