Alain Ducasse's pistachio and strawberry dessert for the Chelsea Flower Show
by Great British Chefs
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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
Fruit & Vegetables
1250g of strawberries, frozen
15g of lemon juice
wild strawberries