PARIS, 18 NOVEMBER 2005
500 grams highly perfumed, freshly picked strawberries
sticks of Citronelle chopped in two
40 grams icing sugar
Blend altogether, filter, and put to one side no more than 2-3 hours
100 grams mascarpone
1dl whipped cream
I vanilla pod
Beat mascarpone and whipped cream with the grains of vanilla, and when
smooth, add icing sugar.
Buy or preferably make raspberry, strawberry or pistachio sorbet, using
500 grams of fresh fruit, and assemble just before serving.
Pour a serving of the strawberry soup into a large glass very
carefully. Add a second layer of vanilla sauce, and decorate with one or
two strawberries. Top with a scoop of sorbet.
William Ledeuil: Cappuccino fraise-citronelle,
from Les Couleurs du Gout, Editions du
Photo: Didier Gaillard
Les Couleurs du Gout: La Cuisine
de William Ledeuil is available for the moment only in
Editions du Seuil
ISBN : 2020671964 (October 2004)
or from Amazon.fr.
here for a feature interview with William Ledeuil at his restaurant Z
Kitchen Galerie in Paris