Strawberry, Mint and Yuzu Sundae – recipe from École Nationale Supérieure de Pâtisserie
By Chef Allan Cartignies
To inspire professionals and delight the palates of gourmets, the École Nationale Supérieure de Pâtisserie (ENSP) – an international reference in the sweet arts, from pastry to ice cream, and part of École Ducasse – presents an original recipe: a strawberry, mint and yuzu sundae.
More than just a sundae, this signature recipe, developed in the laboratories of the ENSP, is a true celebration of indulgence and naturalness: raw ingredients are given pride of place, steering clear of the synthetic flavourings and artificial colourings too often used in summer desserts.
Designed as a sensory journey combining an explosion of flavours with an instant cooling effect, this creation taps into the growing trend for healthy desserts without compromising on indulgence.
INGREDIENTS – SERVES ONE GLASS
For the sorbet
- Water – 6G
- Caster sugar – 7g
- Atomised glucose – 4g
- Dextrose – 5g
- Inulin – 8g
- Stabiliser 64S – 0.7g
- Granny Smith apples – 28g
- Lemon purée – 20g
- Yuzu purée – 6g
- Lime purée – 20g
- Mint – 2g
For the coulis
- Absolu Cristal – 3g
- Strawberry purée – 8g
- Raspberry purée – 3g
- Lime purée – 3g
For the garnish
- Finger lime – 0.25 piece
- Lime – 0.25 piece
- Ivory 35% – 15g
- Mint – 2g
- Strawberries – 10g
METHOD
For the sorbet
- Peel the apples, cut into quarters, then cook in the microwave. Blend and strain.
- Heat the water with the cooked apples.
- At 30°C, add the sugars and mix well.
- At 45°C, add the stabiliser mixed with a small portion of the caster sugar.
- Cook to 85°C.
- Cool rapidly to 4°C, leave to mature for 12 hours at 4°C.
- Add the lime juice, lemon juice, yuzu and mint, blend again, churn, then store at -18°C.
For the coulis
- Heat all the ingredients to 50°C.
- Store at 4°C.
