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Strawberry Granité Rosace Szechuan Peppercorn Sorbet Recipe

Strawberry Granité Rosace Szechuan Peppercorn Sorbet Recipe

Citrus flavours mixes with a crunchy almond crumble.

Yield: 
6 servings
Ingredients: 

Vanilla Sablé Breton:
1/4 cup plus 1 tsp powdered sugar
1/2 tsp salt
1 1/8 cup flour
3 1/2 tbsp cornstarch
1 Tahitian vanilla pod, split and seeds scraped
1 hard-boiled egg yolk
3/4 cup butter, softened

Strawberry Juice (makes 4 cup):
2 1/2 lb strawberries, cleaned, trimmed and cut into thin slices
9 1/2 tbsp sugar

Strawberry Gelée:
2 1/2 sheets gelatin
3/4 cup strawberry juice, reserved from above
6 tbsp sugar

Strawberry Sauce:
6 tbsp plus 2 tsp sugar
1/3 tsp apple pectin
1/2 cup strawberry juice, reserved from above

Strawberry Granité:
2 cup strawberry juice, reserved from above
6 1/4 tbsp sugar
3 tbsp lemon juice

Szechuan Pepper Sorbet (makes 1 quart):
3/4 cup plus 2 tbsp sugar
5 1/2 tbsp glucose powder
1 tbsp Szechuan peppercorns
1 1/4 cup sour cream
3 tbsp lemon juice

To Finish:
6 (4"-long x 1"-wide) clear acetate strips, rolled and taped to form 2 1/2" diameter rings
24 large strawberries
Powdered sugar

Almond Crumble:
1/2 cup butter
9 tbsp sugar
2/3 cup plus 1 tbsp flour
2/3 cup plus 1 tbsp almond flour

Instructions: 

For The Vanilla Sablé Breton:
Step 1:
In a medium bowl, whisk to combine the powdered sugar, salt, flour, cornstarch and vanilla seeds.

Step 2: Pass the yolk through a coarse sieve. In an electric mixer fitted with a paddle, mix the butter until creamy. While the machine is mixing on medium speed, gradually add the dry ingredients. Add the yolk and mix just until incorporated.

Step 3: Scrap the dough from the bowl and, with your hands, pat it into a 1"-thick rectangle. Wrap in plastic and refrigerate for at least 4 hours or overnight.

Step 4: Preheat the oven to 350°F.

Step 5: Unwrap the dough and place on a sheet of parchment paper. Top with another sheet of parchment and roll the dough into a 1/4"-thick sheet. Transfer the dough to a baking sheet, remove the top sheet of parchment paper and, bake for 8 minutes.

Step 6: Remove from the oven and, using a ruler as an aid, cut the sablé while still hot into 3" x 1" rectangles. If desired, use a 1/4" diameter ring cutter to remove about 8 holes from the sablé rectangles in a free-form pattern. Return to the oven for 8 minutes, or until the entire surface is golden brown.

Step 7: Cool at room temperature, then transfer the rectangles to an airtight container.

For The Strawberry Juice:
Step 1: Fill 1/3 of a large saucepan with water and bring to a simmer.

Step 2: In a large heatproof bowl, toss the strawberry slices with the sugar, cover with plastic wrap, and set over the simmering water. Heat until the strawberries release their juices, about 1 hour.

Step 3: Line a fine meshed sieve with cheesecloth, place over a bowl, and pour in the strawberry mixture.

Step 4: Strain well (but do not press the berries or the juice will turn cloudy) at room temperature for 2 hours. Reserve the juice, chilled.

For The Strawberry Gelée:
Step 1: Soak the gelatin sheets in ice water for 10 minutes; squeeze dry.

Step 2: In a medium saucepan, whisk together the strawberry juice and sugar and simmer until dissolved. Remove from the heat and stir in the gelatin until dissolved.

Step 3: Pour onto a rimmed plate to reach 1/8" thickness. Refrigerate until the gelée is set, about 1 hour. Use a 1/4" ring cutter to cut discs from the gelatin, lift them with an offset spatula, transfer to a plate and keep chilled.

For the Strawberry Sauce:
Step 1: In a small bowl, mix the sugar and pectin. In a small saucepan, bring the strawberry juice to a simmer. Whisk in the sugar mixture and simmer, continuing to whisk for 2 minutes.

Step 2: Transfer to a bowl set over ice and stir to chill.

For the Strawberry Granité:
Step 1: In a small saucepan, simmer the strawberry juice with the sugar until dissolved.

Step 2: Cool, stir in the lemon juice, and pour into a bowl or container to form an approximately 1/4" thick layer. Freeze for 3 to 4 hours, stirring with a fork every 30 minutes, to form ice crystals. When finished, the granité should have a fine, crumbly texture.

For The Almond Crumble:
Step 1:
Preheat the oven to 350°F.

Step 2: In an electric mixer fitted with a paddle, mix the butter until creamy.

Step 3: Gradually add the sugar, flour and almond flour to the butter while the machine is mixing on medium speed, until the mixture looks like large crumbs.

Step 4: Line a baking sheet with parchment paper and scatter the crumbs over the top. Bake for 14 minutes, or until golden brown.

Step 5: Cool and store in an airtight container.

For The Szechuan Pepper Sorbet:
Step 1: In a medium saucepan, bring 1 3/4 cups water, the sugar and the glucose powder to a simmer.

Step 2: Remove from the heat, add the Szechuan peppercorns, cover, and infuse for 4 minutes.

Step 3: Strain through a fine-meshed sieve into a bowl set over ice.

Step 4: Stir to chill, then whisk in the sour cream and lemon juice. Continue stirring until well chilled. Spin in an ice cream machine according to the manufacturer's instructions.

To Finish:
Step 1: Set acetate rings on a flat tray. Cut each strawberry lengthwise into about 8 slices and fan them into the interior of the plastic rings, overlapping them with the tips facing upward; save 6 slices for setting a scoop of ice cream on top.

Step 2: Sift powdered sugar onto the vanilla sablé cookies in a decorative pattern.

Step 3: For each serving, place a vanilla sable breton rectangle in the center of a chilled dessert plate and decorate it with discs of strawberry gelée and dots of strawberry sauce. Place a strawberry ring on one side of the plate and place a spoonful of crumble inside.

Step 4: Scoop a spoonful of strawberry granite onto the crumble, forming a mound at the top; lift away the acetate ring.

Step 5: Scoop a spoonful of Szechuan pepper sorbet onto a strawberry slice on the other side of the plate.

See more recipes from Daniel: My French Cuisine.

Recipe from Daniel: My French Cuisine by Daniel Boulud. Copyright © 2013 by Daniel Boulud. Used with permission by Grand Central Publishing. All rights reserved.

Author: 

Daniel Boulud and Sylvie Bigar

Photographer: 

Thomas Schauer

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