Preparation
Bricelets
Mix both sugars with the flour.
Mix the orange juice and melted butter, then incorporate into the first mixture.
Refrigerate for 1 hour.
Using a spatula, spread the batter into thin 6x14 cm rectangles and bake for 7–8 minutes at 170°C.
Remove from oven and roll while still hot to form bricelets. Make 12 pieces.
Strawberry Coulis
Blend all ingredients and reduce by half. Let cool.
Strawberry Mousse
Whip the double cream until firm.
Gradually add the strawberry coulis and strawberry liqueur.
Transfer to a piping bag with a plain small tip.
Strawberry Sorbet
Blend all ingredients and churn in an ice cream maker. Keep frozen.
Plating
Fill the rolled bricelets with the strawberry mousse and arrange on plates.
Garnish and decorate creatively with the various toppings.
Tips !
- If you're short on time, you can use ready-made sorbet or pre-rolled bricelets.
Recipe by Alain Bächler, Former Michelin-starred chef at the restaurant Des Trois Tours in Bourguillon
For 4 people
Preparation : 100 min
Cooking : 8 min
Ingredients and products
- 100 g granulated sugar
- 100 g brown sugar
- 75 g flour
- 100 g orange juice
- 100 g melted butter (lukewarm)
- 50 g sugar
- 200 g strawberries
- 200 g double cream
- 50 g strawberry coulis
- 4 cl strawberry liqueur
- 500 g strawberries
- 80–100 g sugar
- Juice of ½ lemon
- 4 large strawberries, halved
- 4 sprigs of mint
- Plain yogurt
- 4 scoops of strawberry sorbet
