Strawberries, acacia & parsley

What to pair strawberries with? For the chef at Récolte, a restaurant in the Rennes suburbs, it's parsley ice cream, creaminess and acacia syrup.

This recipe from Jean-Baptiste Philau, chef at the Récolte restaurant in Bruz, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 4
Preparation time: 45 min
Cooking time : 30 min
Resting time: 30 min

Ingredients for thestrawberries, acacia & parsley

300 g strawberries
Lemon juice

For the acacia syrup

270 g sugar
30-50 g acacia flowers

For the acacia cream

3 egg yolks
70 g sugar
10 cl milk
40 g flour
20 g acacia syrup

For the parsley ice cream based on a custard base

100 g parsley
180 g whole milk
90 g cream
20 g invert sugar
20 g sugar
3 egg yolks

Specific equipment

Ice cream make r

Steps for strawberries, acacia & parsley

Acacia syrup: heat 20 cl water with the sugar and pour over the flowers. Strain tightly for around 30 min, to allow the flowers to infuse optimally into the syrup.
Acacia cream: as for a crème pâtissière, mix the sugar and egg yolks, then add the flour and boiled milk. Leave to cook until thickened.
Parsley ice cream: blanch the parsley, then plunge it into iced water, drain and spin-dry to avoid adding moisture to the ice cream. Vigorously mix the egg yolks with the sugar, then add them to the cream-milk mixture, which has been brought to the boil. Cook the mixture like a custard. Leave the cream to cool. Blend it with the parsley purée, strain through a sieve and pour into an ice-cream maker.
Finishing: cut strawberries in half. Season with a little acacia syrup and a dash of lemon juice. Place the acacia cream at the bottom of a bowl or cup, top with strawberries, then a quenelle of parsley ice cream.

Forfurther information:

Récolte, 2-4 rue Gaudrine, 35170 Bruz
12/20 in the Livre des 109
Read Gault&Millau's review of Récolte

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