Tahiti Vanilla Cream with Strawberries and Sweet Lemons

Boil whipped cream with cut vanilla bean, beat egg yolks and sugar, add boiling whipped cream. Pull off to rose, add soaked gelatine, sieve, cool and fold in whipped cream. Fill into small soufflé cups.

For the vanilla spumas, make whipped cream with sliced vanilla pod, beat egg yolks and sugar, extinguish with whipped cream. Add crème powder and strain to a rose, then strain and pour into an Isi-Espuma dispenser. The nitrogen cartridges will make the vanilla mixture stiff.

For the brittle, finely mix all the ingredients and refrigerate for 3 hours, then spread four strips 15 cm long and 5 cm wide on a baking sheet. Bake in the oven at 200 °C for 8 minutes until golden brown. While still warm, bend them onto rings the size of the soufflé molds, or place them around a pasta walker so that they keep a round shape.

Sweet lemons are a grapefruit from Iran and are available from January to March/April. Peel them and cut them into fine slices. Brown the sugar and extinguish with lime juice, make a caramel and bind it with a little bit of mixed cornflour with white wine and form over the lemon slices.

Cut the strawberries into fine cubes and dust with plenty of powdered sugar, season with Grand Marnier.

Turn the vanilla cream onto the plate and surround it with the brittle ring, place the vanilla cream on top.

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