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One of our favourite things about The Lodge is the food! Being so close to nature, our chefs are lucky to have an abundance of fresh ingredients right on the doorstep. The summertime only adds to the excitement, with delicious fresh wild strawberries and cherries ripe for the picking.
This dessert is a particular favourite of ours, it’s all from Verbier (with the exception of the tonka bean) and the strawberries and sorrel are freshly hand-picked! On the day, one of the chefs will get up an hour earlier and go for a scenic hike to pick the berries and wood sorrels before work.
The wild strawberries have a wonderful sweet candy sherbet-like taste, while the wood sorrel (oxalis) has a strong citrusy flavour.
For the Sweet Pastry
300g Plain flour
100g Icing sugar
150g Cold butter
1 Egg yolk
70g Egg yolks
40g Corn flour
Tonka Bean (ground)
100g Gruyere cream
1/2 Leaf gelatine, soaked in cold water
300g Fresh strawberries
35g Verbier honey
70g Liquid glucose
1 tbls Bicarbonate of soda
To make the pastry:
For the creme diplomat filling:
Your creme diplomat is done!
For the strawberry sorbet:
Simply blend the sugar and strawberries together until the sugar has dissolved. Pass this mix through a sieve to remove the seeds, and churn in an ice cream machine. PSST! Don’t fancy making your own? Simply buy a good quality sorbet from your local supermarket.
For the honeycomb:
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