Strawberries infused with thyme, rosemary crumble, espelette and white chocolate espuma |

Preparation time: 30 min

• Plating

  Place the crumble at the bottom of your dish or glass.  Top with the thyme infused strawberries. Garnish with the white chocolate Espelette espuma.

  Decorate with a few thyme flowers.

• White chocolate espuma

  In the same style as a crème anglaise, bring your milk to a boil with the Espelette pepper and scraped vanilla bean.  While waiting for the milk to boil, energetically whisk together the egg yolks and sugar until it whitens.

  Pour half of the boiled milk in the same mixing bowl as the egg yolks and sugar, while stirring constantly and once incorporated, pour the second half and continue to stir.  Transfer this mix back into the original sauce pot.

  On medium low heat, continue to cook the mixture for about 3 minutes, you should see the sauce thicken. (make sure it does not boil)

  Like a ganache, pour your hot crème anglaise on top of the white chocolate, and whisk together to cream a homogenous mixture.

  Pass this mixture through a fine mesh sieve and then transfer it to your siphon.  Do not put more than 2 canisters of compressed gas.

  Lay the siphon on its side in the fridge and let it rest for at least 4 hours.

  Before serving, give the siphon a good shake with the nozzle pointed down.

• Rosemary crumble

  Place all of the ingredients together in a mixing bowl, and add the butter cut into small cubes.  Work the dough by hand until you reach a nice consistency.  Transfer the mixture to a baking sheet covered with parchment paper.  Cook for roughly 12 minutes, making sure to mix every 4 minutes or so.  Set aside and let cool at room temperature.

• Thyme infused strawberries

  In a sauce pot, bring the water, sugar and thyme to a boil.  Stop the heat once boiling.  Cover and let infuse for 5 minutes.

  Cut the strawberries in half lengthwise.  Pour the syrup on top of the strawberries once the syrup has cooled to 40°C at most.  Set aside in the fridge.