© Alexandre Lemaire
Strawberries, acacia & parsley
What to pair strawberries with? For the chef at Récolte, a restaurant in the Rennes suburbs, it's parsley ice cream, creaminess and acacia syrup.
This recipe from Jean-Baptiste Philau, chef at the Récolte restaurant in Bruz, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.
- Serves 4
- Preparation time: 45 min
- Cooking time : 30 min
- Resting time: 30 min
Ingredients for thestrawberries, acacia & parsley
- 300 g strawberries
- Lemon juice
For the acacia syrup
- 270 g sugar
- 30-50 g acacia flowers
For the acacia cream
- 3 egg yolks
- 70 g sugar
- 10 cl milk
- 40 g flour
- 20 g acacia syrup
For the parsley ice cream based on a custard base
- 100 g parsley
- 180 g whole milk
- 90 g cream
- 20 g invert sugar
- 20 g sugar
- 3 egg yolks
Specific equipment
- Ice cream make r
Steps for strawberries, acacia & parsley
- Acacia syrup: heat 20 cl water with the sugar and pour over the flowers. Strain tightly for around 30 min, to allow the flowers to infuse optimally into the syrup.
- Acacia cream: as for a crème pâtissière, mix the sugar and egg yolks, then add the flour and boiled milk. Leave to cook until thickened.
- Parsley ice cream: blanch the parsley, then plunge it into iced water, drain and spin-dry to avoid adding moisture to the ice cream. Vigorously mix the egg yolks with the sugar, then add them to the cream-milk mixture, which has been brought to the boil. Cook the mixture like a custard. Leave the cream to cool. Blend it with the parsley purée, strain through a sieve and pour into an ice-cream maker.
- Finishing: cut strawberries in half. Season with a little acacia syrup and a dash of lemon juice. Place the acacia cream at the bottom of a bowl or cup, top with strawberries, then a quenelle of parsley ice cream.
Forfurther information:
- Récolte, 2-4 rue Gaudrine, 35170 Bruz
- 12/20 in the Livre des 109
- Read Gault&Millau's review of Récolte
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