Alain Ducasse's pistachio and strawberry dessert for the Chelsea Flower Show
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Ingredients
Store Cupboard
- 30g of icing sugar
- 3g of salt
- 90g of flour
- 20g of cornflour
- 1 dash of vanilla extract
- 170g of sugar
- 80g of egg yolk, (about 4 egg yolks)
- 3g of gelatine leaves
- 55g of caster sugar
- 80g of desiccated coconut
- 80g of egg white, (about 2 egg whites)
- 150g of brown sugar
- pistachio nuts
Dairy
- 165g of butter, softened
- 170g of milk
- 170g of single cream
Speciality Ingredients
- 1g of fleur de sel
- 20g of pistachio paste
Oils & Vinegars
- 10g of lemon olive oil