Belgian strawberries with tarragon, Yves Mattagne **
Ingredients and preparation
Juice the strawberries
Put fresh strawberries in a juicer and filter it in a coffee filter. Infuse cold with mint and tarragon, finish with sugar water.
Sweat a young Jonagold with one vanilla pod in a dry white wine and leave to compote. Blanch the tarragon and stir it into the mixture.
Mix blanched tarragon with apple juice, sprite and a dash of vodka. Next sieve and pour into a mould and freeze.
Prepare a ‘meringue Italienne’ with freeze-dried strawberries placed on top. Let it dry for two days at 55 °C. Serve with fresh Belgian strawberries.
Recipe: Yves Mattagne (Sea Grill) Photo: Bart Tanghe