Roasted and Pickled Strawberries

Black Pepper Meringue, Wood Sorrel Sorbet, Mascarpone-Cream Cheese Cream

Pastry Chef Jessie Liu of Providence | Los Angeles
Yield: 4 servings

---

Adapted by StarChefs | June 2017

INGREDIENTS

Roasted Strawberries:
Strawberries, hulled
Vanilla beans, scraped
Sugar

Pickled Green Strawberries:
850 grams water
500 grams sugar
40 grams grey salt
8 vanilla beans, split
1 kilogram Champagne vinegar
16 green strawberries, hulled

Black Pepper Meringue:
320 grams egg white
280 grams sugar
½ teaspoon ascorbic acid
½ teaspoon salt
1¼ teaspoons finely ground black pepper

Wood Sorrel Sorbet:
900 grams sugar
225 grams glucose powder
15 grams sorbet stabilizer
600 grams lime juice
165 grams elderfl ower syrup
600 grams picked wood sorrel

Mascarpone-Cream Cheese Cream:
227 grams mascarpone cheese
220 grams heavy cream
113 grams cream cheese, softened
128 grams 10X sugar
Salt
5 grams lemon juice
Zest of ½ lemon

To Assemble and Serve:
Black pepper

METHOD

For the Roasted Strawberries:
Heat oven to 400°F. Scale strawberries and record weight. Scale 10 percent of that weight in sugar. On a sheet tray, combine strawberries, sugar, and vanilla. Prepare an ice bath big enough to accommodate the sheet tray. Roast strawberries 5 to 8 minutes, until tender. Cool immediately, transferring sheet tray to ice bath.

For the Pickled Green Strawberries:
Prepare an ice bath. In a pot over high heat, combine water, sugar, salt, and vanilla beans. When sugar dissolves, remove from heat and add vinegar. Cool over ice bath. In a vacuum bag, combine strawberries and pickling liquid; seal and refrigerate.

For the Black Pepper Meringue:
Heat oven to 140°F. In the bowl of a stand mixer fi tted with a whisk, whip egg whites to soft peaks. Slowly add sugar and whip to medium peaks. Add ascorbic acid, salt, and pepper and whip to stiff peaks. Transfer to a piping bag fi tted with a no. 2 tip. Onto a parchment paper-lined sheet tray, pipe long strips of meringue. Bake 30 to 40 minutes, until crisp.

For the Wood Sorrel Sorbet:
In a pot over high heat, bring 1.785 kilograms water, sugar, glucose, and sorbet stabilizer to a boil. Remove from heat; chill. Add lime juice and elderfl ower syrup. Transfer to a blender with wood sorrel. Blend until smooth. Transfer to Pacojet canisters; freeze.

For the Mascarpone-Cream Cheese Cream:
In the bowl of stand mixer fi tted with whisk, combine mascarpone and cream, whipping to medium peaks. In a separate bowl, whip remaining ingredients until mixture is soft and smooth. Fold mascarpone mixture into cream cheese mixture. Cover and chill.

To Assemble and Serve:
Into a shallow serving bowl, spoon a dollop of Mascarpone-Cream Cheese Cream, spreading it with the back of the spoon. Place a spoonful of Roasted Strawberries and Pickled Green Strawberries on top. Pacotize Wood Sorrel Sorbet and place a quenelle atop strawberries. Break Black Pepper Meringue into 1-inch lengths. Arrange meringue pieces vertically around the cream and on top of the sorbet. Finish with freshly ground black pepper.

---