Alain Ducasse's pistachio and strawberry dessert for the Chelsea Flower Show
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Ingredients
Store Cupboard
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30g of icing sugar
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2g of salt
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90g of flour
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20g of cornflour
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1 dash of vanilla extract
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70g of sugar
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80g of egg yolk, (about 4 egg yolks)
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3g of gelatine leaves
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55g of caster sugar
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100g of sugar
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80g of desiccated coconut
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80g of egg white, (about 2 egg whites)
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1g of salt
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150g of brown sugar
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pistachio nuts
Dairy
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100g of butter, softened
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170g of milk
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170g of single cream
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65g of butter, melted
Speciality Ingredients
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1g of fleur de sel
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20g of pistachio paste
Oils & Vinegars
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10g of lemon olive oil
Fruit & Vegetables
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250g of strawberries, frozen
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15g of lemon juice
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500g of strawberries, fresh
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500g of strawberries, frozen
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wild strawberries