Strawberry Tartare, Lime Confit and Safran Ice-cream

Recipe by Chef Nicolas Durousseau at Constance Belle Mare Plage


 For the Icing:

  • 110g milk
  • 150g sugar
  • 225g liquid cream
  • 75g glucose
  • 75g Sugar and 20g Potato starch sifted together
  • 8g Gelatin
  • 45g Water
  • 2g Titanium oxide


  • 100g Egg whites
  • 36g Castor sugar
  • 90g Icing sugar


Saffron ice cream:

  • 1220g Milk
  • 120g Butter
  • 160g Egg yolks
  • 260g Sugar
  • 100g Milk powder
  • 70g Glucose powder
  • 4g Stabilizer
  • 0,2g Sologne saffron

Lime Whipped Cream

  • 200g liquid cream
  • 20g sugar
  • 1 lime

500g Mara Des Bois Strawberry




Icing: Heat together the milk, 150g sugar, liquid cream and glucose. When boiling, sieve together 70g sugar and potato starch. When the temperature of the mixture drops down to 60 degrees, add gelatin leaves previously rehydrated then add titanium oxide. Mix to obtain a smooth blend then keep in the fridge.

Meringue: Whisk egg whites with 11g caster sugar and 75g icing sugar. Beat until they form soft peaks. Then add 25g caster sugar and 15g icing sugar with a spatula. Using a pastry bag, poach half-spheres (n°10) then bake at 85°C for 2 hours and 30 minutes. Afterwards, peel off meringues and hollow them out using a small spoon. Finish the baking of shells; turn them over for an additional 30 minutes. Take them out and keep in a dry place.

Ice Cream: Heat together the milk and butter. At 60°C, add milk powder, atomized glucose and stabilizer.  Whiten the egg yolks with the sugar then add it with the saffron to the mixture. Bake at 85°C. then keep the cream at 4°C during 4 hours to release saffron flavours. Pour the mixture in PacoJet bowls then block at -20°C.

Lime Whipped cream: Whip cream with 20g sugar. Once you reach the right consistency, add lime zest then keep in a thin pastry bag.

Strawberry tartar: Keep the less pretty strawberries for the juice. Cut the lime you used for zesting into small dice. Cut also strawberries into small dice and add some lime. Keep aside.

Strawberry juice: Make strawberry juice using a centrifuge. Vacuum the obtained juice to have juice without bubbles. Add a dash of black fruity olive oil into the strawberry juice and keep aside.

Dressing: Choose a shallow dish. Using a cookie cutter cleanly place the strawberry tartar. Garnish meringue shells with saffron ice cream. Glaze shells with the icing mixture that you chilled at 32°C. Place the shell on strawberries then poach evenly the whipped cream all around. Add strawberry juice in the bottom of the plate.