Mirabelles refreshed with herbs, citrus juice, vanilla ice cream and crispy gavotte

For the peak season of this little plum, pastry chef Jordan Gasco shares his ideal recipe for a refreshing summer treat. These citrus and vanilla mirabelles with crispy gavotte will be a welcome addition to any sunny table.

This delicate recipe for Mirabelles rafraîchies aux herbes by Jordan Gasco, pastry chef at La Table d'Olivier Nasti (5 toques) in Kaysersberg-Vignoble, was published in Gault&Millau n°10. Discover the ingredients and step-by-step instructions.

Serves 8
Preparation time: 2 h 20
Cooking time: 35 minutes
Infusion / Ripening / Freezing: 1 night / 24 h / 6 h

Ingredients for Jordan Gasco's Mirabelles rafraîchies aux herbes

This recipe features mirabelles in citrus juice, plus vanilla ice cream with crispy gavotte. Here are the ingredients.

Vanilla ice cream

65 cl whole milk
4 Tahitian vanilla beans
120 g caster sugar, 60 g atomized glucose
44 g milk powder
4 g Stab 2000 emulsifier
11.4 g inulin
180 g cream
44 g butter

herbal foam

33 cl water
66 g caster sugar
5 g thyme
5 g lemon balm
2 g mint
0.5 g lovage
2 limes (juice and zest)
2 limes (juice and zest)
2 g Sucro emulsifier

Citrus granita

50 cl water
50 cl mirabelle plum juice
1 lime (juice and zest)
1 lemon (juice and zest)
1 vanilla pod
1 orange (juice and peel)
25 g caster sugar

Mirabelles, trimmed

900 g mirabelles (approx. 60)
10 ml lemon juice
1 l water
20 cl mirabelle plum juice

Mirabelle and citrus sauce

800 g mirabelles
1 lime (juice)
1 vanilla pod
20 cl Cambria orange juice
5 cl Tahiti lime juice
5 cl Meyer lemon juice
16 g Vitpris gelling agent

Crunchy buckwheat gavotte

32.4 cl water
3.6 g vanilla
30 g butter
3 g salt
39 g buckwheat flour
62 g powdered sugar
2 egg whites

Steps for Jordan Gasco's Mirabelles rafraîchies aux herbes

A few simple steps are required to make the chef's Mirabelles rafraîchies aux herbes.

Vanilla ice cream. Heat the milk with the vanilla. Leave to infuse for 30 minutes. Add the sifted powders. Cook at 84°C, then stop cooking with the cream and butter. Blend and leave to mature for 24 hours. Pour into an ice-cream maker and freeze.
herbal foam. Make a syrup with the water and sugar. Leave to cool, then add thyme, lemon balm, mint and lovage. Leave to infuse overnight. Blend lightly and pass through a sieve. Add lemon juice and zest, Sucro and blend for 2 minutes at 27°C.
Citrus granita. Mix, then blend all ingredients. Place in the freezer. Scrape the sorbet with a fork to form the granita.
Blunt mirabelles. Cut the back of each mirabelle plum, make a small cross on the other side, then remove the stone with a pair of pliers. Plunge into boiling water for about 1 minute. Remove and cool on ice. Gently remove the skin from the mirabelles. Reserve in a mixture of lemon juice, water and mirabelle plum juice for serving.
Mirabelle and citrus sauce. Remove the stones from the mirabelles, then centrifuge. Add the lime juice. Blend 50 cl of the juice with the vanilla seeds, orange juice, lime juice and Meyer lemon juice. Heat, add Vitpris and bring to the boil. Cool and set aside.
Crunchy buckwheat gavotte. Preheat oven to 180°C. Heat the water, butter and salt. Add the sifted powders, vanilla beans and egg whites. Bake for 1 minute, chinoise, then cool. On a silicone baking sheet, pipe long, straight lines of gavotte mixture. Bake for 5 to 6 minutes. Wrap the gavotte around a tube when removed from the oven.
Finishing and garnishing. Fill the trimmed mirabelles with vanilla cream. Arrange 7 of them at the bottom of a plate. Add the fresh herbs and the mirabelle-citrus sauce. Drizzle the sauce with verbena oil. Add a few grains of lemon caviar. At the last moment, place a large quenelle of vanilla ice cream, a gavotte next to it and a small scoop of citrus granita in the center of the mirabelles. Blend the herb foam and cover the mirabelles with it. Serve immediately.