In honour of Women’s History Month OuiPlease has decided to celebrate a famous Women chef each week. We are celebrating Jessica Préalpato. She is a world-known chef in many different aspects. She was on Masterchef and the author of her own cooking book. Three years and a half later, Préalpato published a book exploring her own pastry style and was the winner of The World’s Best Pastry Chef Award 2019. In this time, she realised that Ducasse’s principles could be applied to sweet as easily as it does to savoury – and where the two styles met, ‘desseralité’ was born.
“Desseralité is a mixture of dessert and naturalité,” explains Préalpato. “And this word perfectly describes my pastry. These are desserts with a raw visual; on the plate, everything must have a meaning.” Although simple at its core, when put into practice, the philosophy provides a challenge – but not one so big that Préalpato shies away from it.
The French word ‘naturalité’ indicates something that belongs to nature and it is this basic principle that underpins Alain Ducasse’s cookery.
Try this fine dining dessert courtesy of Jessica Préalpato, pastry chef at Alain Ducasse at the Plaza Athénée restaurant and recent World’s Best Pastry Chef 2019 winner.
For the soy ice cream:
- 500g of soy beverage Suzu Tonyu®
- 500g of whole milk
- 100g of organic sugar
- 40g of Trimoline®
- 2,5g of stabilizer
- The day before, bring all the ingredients to 83°C in a pan. Whip continually.
- Pass the mixture through a sieve. Leave standing for 12h. Mix the same day.
For the strawberry marmalade:
- 500g of strawberries
- 50g of lemon juice
- 40g of sugar (adjust the quantity according to the strawberries sweetness)
- 10g of sugar
- 5g of Pectin NH
Here our some of our favorite pans for this recipe:
- Dice the strawberries. Cook them with the lemon juice and the sugar (adjust the quantity) and bring to a boil.
- Add the sugar and Pectin mixture. Cook again for a few minutes.
- Cover with cling film and allow to cool.
For the wild strawberries and garden strawberries:
- 60 wild strawberries
- 35 medium-sized garden strawberries
- Prepare 10 wild strawberries and 6 medium-sized garden strawberries per person.
For the vinaigrette:
- 250g of olive oil Casanova®
- The juice and the zest of ½ lime
- 20g of summer Garrigue honey Honly®
Beat all the ingredients together.
For the soy mousse:
- 500g of soy beverage Suzu Tonyu®
- 70g of liquid cream
- 50g of gelatin (600g of water for 100g of fish gelatin)
- 20g of organic sugar
Here are the best mixers for this recipe:
- Melt the gelatin in the microwave. Heat up the cream and the sugar.
- Add the gelatin and pour the mixture on the soy beverage. Mix everything. Pour into a siphon and gas twice.
For the almond cream:
- 75g of almond powder
- 75g of softened butter
- ½ vanilla pod
- 40g of sugar
- 2 eggs
- Using a beater whip, blend the butter, the vanilla and the sugar together.
- Add the eggs and the almond powder.
For the flaky pastry:
- 210g of flour
- 8g of salt
- 70g of water
- 65g of butter
- 2g of vinegar
- 225g of dry butter
- 90g of flour
- Organic sugar
Some of our favorite mixing bowls:
- Preheat the oven to 180°C (th.6). Prepare the flaky pastry; proceed to two double turns and then one single turn.
- Prepare individual rounds of flaky pastry. On top, place the almond cream, strawberry marmalade, fresh strawberries arranged perfectly in line and add organic sugar.
- Cook on griddle in the oven for 15 minutes.
For the presentation:
- Place the strawberry marmalade at the bottom of the plate.
- Add the wild and garden strawberries after they have been seasoned with the vinaigrette.
- Put the soy mousse with the siphon. Serve the soy ice cream on the side.
- Then lastly, serve the warm strawberry pie.
Some of the best serving plates:
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