Dessert of Strawberries and Chamomile
René Redzepi, A Work in Progress: Journal, Recipes and Snapshots - December 23rd, 2013
This recipe has been adapted from René Redzepi: A Work in Progress by René Redzepi―a book featured in Word-to-Table Cooking, Food Arts' yearly roundup of chef-authored cookbooks.
Serves 4 (advance preparation required)
- 65g hay
- 650ml cream
Heat oven to 325°F (160°C).
Bake hay 1 hour; cool; vacuum-pack with cream; rest 12 hours; strain; reserve in refrigerator.
- granulated sugar
- 20 Polka strawberries, halved and trimmed at an angle so they stand up on the plate
Sprinkle sugar onto cut surface of strawberries; allow to marinate for approximately 12 minutes.
- 65g egg yolks
- 45g granulated sugar
- 45g water
- 30g trimoline
- 1 gelatin leaf, bloomed
Blend egg yolks, sugar, water, and trimoline at medium speed in Thermomix until mixture begins to thicken and reaches 82°C (180°F); transfer mixture to stand mixer; add gelatin; whisk until cool.
Whip 250ml hay cream to medium peaks; gradually fold cream into egg mixture; transfer parfait to piping bag; pipe into cylindrical molds, 2cm in diameter; freeze; cut parfait into 1cm thick rounds.
- 250ml water
- 22ml dark flower honey
- 15g chamomile buds
- lemon juice
- citric acid
Boil water with honey; remove from heat; add chamomile buds; infuse 10 minutes; strain; reserve half the chamomile buds as garnish; blend remaining buds with the broth in blender; strain; cool; season with salt, lemon juice, and citric acid.
- sheep sorrel leaves
- verbena leaves
- small bronze fennel tips
- marjoram leaves
- oregano leaves
- elderflower sprigs
- canola oil
Chill 4 plates; divide strawberries among plates; top with half the herbs; add 5 rounds hay parfait; dress with remaining herbs and reserved chamomile buds; finish with spoonfuls broth and a few drops of canola oil.
Adapted from René Redzepi: A Work in Progress (November 11, 2013; $59.95) Phaidon Press, www.phaidon.com.