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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90g of flour
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20g of cornflour
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1 dash of vanilla extract
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170g of sugar
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3g of gelatine leaves
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55g of caster sugar
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150g of brown sugar
Dairy
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165g of butter, softened
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170g of milk
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170g of single cream
Speciality Ingredients
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1g of fleur de sel
Oils & Vinegars
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10g of lemon olive oil