Angus McRitchie
Lime Curd with Crispy Matcha Cake, Strawberry Sorbet & Thai Basil from Patrice Demers of Les 400 Coups in Montreal
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Lime Curd with Crispy Matcha Cake, Strawberry Sorbet & Thai Basil

Les 400 Coups, Montreal, Patrice Demers / July 2013

For 12 servings (requires advance preparation)

Lime curd:

  • 1 1/4 cups lime juice
  • 1 lime, zested
  • 1 1/8 cups granulated sugar
  • 5 lg. eggs
  • 3 sheets gelatin, bloomed in cold water
  • 1 1/2 cups unsalted butter, at room temperature,
  • cut into pieces
  1. Bring lime juice and zest to a boil in small pot; remove from heat; cover; let stand 5 minutes; strain through fine chinois into a bowl; discard zest; reserve infused juice.

  2. Whisk sugar and eggs in a bowl; gradually add juice, whisking constantly; add mixture back into pot; bring to a boil, whisking constantly; squeeze water from gelatin; add to mixture; cook, whisking, until completely dissolved; remove from heat; strain; add butter; blend with immersion blender until smooth; pour curd into silicone molds; freeze.

  3. Remove molds from freezer; unmold onto acetate squares; reserve in refrigerator until thawed.

Crispy matcha cake:

  • 1 cup granulated sugar
  • 2 Tbsp. matcha powder
  • 5 lg. eggs, separated
  • 1/4 cup canola oil
  • 1/2 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  1. Heat oven to 325°F.

  2. Whisk 2/3 cup sugar and matcha powder in a bowl; add egg yolks, oil, and 1/4 cup water; whisk until pale and fluffy; sift flour, baking powder, and salt into mixture; whisk until combined; reserve.

  3. Whisk egg whites in the bowl of electric mixer fitted with whisk attachment until frothy; with motor running, gradually add remaining 1/3 cup sugar; continue whisking until stiff and glossy peaks form; fold small amount of meringue into batter until just combined; fold in remaining meringue until just combined.

  4. Pour batter into ungreased tube pan; cook 1 hour; remove from oven; turn pan upside down; cool cake 1 hour; run thin spatula around sides of pan; unmold cake; tear into small pieces; arrange on dehydrator tray; dehydrate 3 hours; remove from dehydrator; place in airtight container; reserve.

Vanilla fluid gel:

  • 2 1/2 cups whole milk
  • 1/4 cup granulated sugar
  • 1 vanilla bean, halved lengthwise and seeds scraped
  • 1 2/3 tsps. agar-agar
  1. Bring milk, sugar, and vanilla seeds and bean to a boil in small pot; remove from heat; cover; infuse 10 minutes; return to a boil; whisk in agar-agar; reduce heat; simmer 1 minute; remove from heat; discard bean.

  2. Pour into hotel pan; reserve in refrigerator 1 hour; cut into small pieces; place in a blender; blend until completely smooth; strain through fine chinois into clean bowl; place in squeeze bottle; reserve.

Assembly:

  • 2 cups plus 2 Tbsps. strawberries, hulled
  • 1/4 cup granulated sugar
  • 1 lemon, juiced
  • 12 strawberries, halved, and dressed with lemon syrup (for serving)
  • basil seeds, soaked in vanilla syrup (for serving)
  • Thai basil leaves (for serving)
  • Thai basil flowers (for serving)
  1. Mix strawberries, sugar, and juice in a blender until smooth; pour into Pacojet container; freeze in the container at least 12 hours, then process.

  2. To serve, spoon lime curd in the center of each plate; top with 3 pieces crispy cake and 2 strawberry halves; place 3 dots vanilla fluid gel around; place a quenelle sorbet to one side; garnish with basil seeds, leaves, and flowers.

What to drink: Domaine de la Grande Colline Clairette de Die NV