Bruno Albouze Deconstructed Strawberry Shortcake

Deconstructed Strawberry Shortcake

Yields6 ServingsPrep Time2 hrsCook Time20 minsTotal Time2 hrs 20 minsDifficultyAdvancedRating


 600 g Summer fruits assortment*
Swiss Meringue / Volcano Nuggets
 120 g Egg whites (4), at rom temp
 120 g White sugar
 130 g Whole almonds
 60 g Candied orange peel, diced
Raspberry Sorbet
 250 g Water
 200 g Sugar
 50 g Corn syrup, or glucose
 6 g Gelatin sheets
 450 g Raspberries
 150 g Strawberries
 15 g Lemon juice
Fluffy Sponge
 150 g Eggs (3)
 80 g Sugar
 50 g Almond meal
 25 g Flour
 40 g Limoncello, or pistachio paste
Lemon Jelly
 125 g Water
 100 g Sugar
 3 g Lime zest (1)
 15 g Limoncello
 8 g Gelatin sheets
Lemon Crémeux
 100 g Meyer lemon juice
 5 g Lemon zest
 100 g Eggs (2)
 100 g Sugar
 100 g Butter
 1.50 g Gelatin sheets
Lime Parfait
 80 g Egg yolks (4)
 90 g Sugar
 30 g Water
 30 g Lemon juice
 10 g Lime zest
 300 g Heavy cream
Raspberry Coulis
 100 g Raspberries
 20 g Corn syrup, or glucose
 15 g Sugar (to taste)
Kumquat Semi-Confit
 150 g Kumquats & lemoquats
 200 g Limoncello
 25 g Sugar



*Fresh raspberries, strawberries, figs, currants, blackberries, kiwis, mint, kumquats, edible flowers...

Swiss Meringue

Beat egg whites and granulated sugar on a water-bath until temp reaches 121ºF/55ºC. Continue beating using stand mixer on high speed until it cools down. Fold in nuts and orange confit with a spatula. Divide into small portions and bake at 190ºF/90ºC for about 2 hours. Turn oven off and let dry out. The meringue should remain white. Store in tight sealed containers in a dry place.

Raspberry Sorbet

*Gelatin is a good alternative for sorbet stabilizer; it prevents from ice crystals to form upon frozen. Soak gelatin in cold water to soften, and drain. Bring a boil, water, sugar, corn syrup. Remove from the heat, stir in gelatin; let cool. Add fruits, lemon juice; blend well and refrigerate overnight. Process in an ice cream maker according to the manufacturer's recommendations. It should take about 25 minutes.

Fluffy Sponge

Blend all ingredients together and fill canister a pint/0.5L. Pressure with 2 x N2O Cartridges. Chill. Fill a paper cup half way through and microwave for 45 sec. Let cool and remove paper. Store in the refrigerator in freezer bag.

Lemon Jelly

Boil water, sugar and zest. Add limoncello and melted gelatin; mix well and strain. Freeze and cut into desired shapes.

Lemon Crémeux

Soak gelatin in cold water to soften, and drain. Beat eggs along with sugar, zest and lemon juice, and bring to boil; whisking constantly. Turn off heat and add gelatin. At 131ºF/55ºC, throw in butter and blend well. Let cool, fill up silicon shapes and freeze.

Lime Parfait

Soak gelatin in cold water to soften, and drain. Whip heavy cream to medium-firm peaks; chill. Cook sugar and water to 250ºF/121ºC. Beat yolks and pour in hot syrup in thin stream; continue beating on high speed until cool. Add lemon juice and zests, and melted gelatin. Add whipped cream. Fill up some small spheric silicon shapes and freeze. Use leftover to make larger sizes for backup desserts if desired.

Raspberry Coulis

Cook raspberry with a tablespoons of corn syrup and sugar to taste. Add lemon juice, blend and sieve. Keep refrigerate for up to a week. It can be stored in the freezer for weeks.

Kumquat Semi-Confit

Slice a few kumquats and lemonquats, remove seeds and cook in limoncello and sugar until reduced by half; about 10 min. Do not over cook. Chill.


The art of plating begins now!..Draw a straight or half-moon line with the raspberry coulis. Place the frozen lemon crémeux first (it will soften quickly). Arrange fresh fruits neatly, pieces of fluffy sponge, jelly and the frozen parfait. Serve with a quenelle of raspberry sorbet. Enjoy!





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