Alain Ducasse's pistachio and strawberry dessert for the Chelsea Flower Show

Ingredients

Store Cupboard

  • 30g of icing sugar
  • 2g of salt
  • 90g of flour
  • 20g of cornflour
  • 1 dash of vanilla extract
  • 70g of sugar
  • 80g of egg yolk, (about 4 egg yolks)
  • 3g of gelatine leaves
  • 55g of caster sugar
  • 100g of sugar
  • 80g of desiccated coconut
  • 80g of egg white, (about 2 egg whites)
  • 1g of salt
  • 150g of brown sugar
  • pistachio nuts

Dairy

  • 100g of butter, softened
  • 170g of milk
  • 170g of single cream
  • 65g of butter, melted

Speciality Ingredients

  • 1g of fleur de sel
  • 20g of pistachio paste

Oils & Vinegars

  • 10g of lemon olive oil

Fruit & Vegetables

  • 250g of strawberries, frozen
  • 15g of lemon juice
  • 500g of strawberries, fresh
  • 500g of strawberries, frozen
  • wild strawberries