Carpaccio

Blend all powders together and strain them. Incorporate white cheese and liquid cream with a spatula. Add honey. Mold the mixture until you have a thick and smooth consistency. Bake waffles in a hot tin.

Components:

• 30 g flour
• 20 g chestnut flour
• 20 g vanilla sugar
• 45 g white cheese
• 20 g liquid cream
• 40 g Hédène acacia honey from Burgundy

Blend egg yolk and honey. Add flour and sieved cornflour. Pour sparkling water and smooth dough with a whisk. Dip acacia flowers in dough and fry them at 160 degrees C. Dry and sparkle with icing sugar.

Components:

• 80 g cornflour
• 80 g flour
• 1 egg yolk
• 180 g sparkling water
• 40 g Hédène acacia honey
• 40 acacia flowers
• Icing sugar

Blend strawberries with sugar and lemon juice. Filter ¼ coulis and let it cool in the fridge. In a frying pan, cook the coulis remainder without straining it until you have a thick dough. Set aside in the fridge.

Components:

• 250 g strawberries
• 40 g sugar
• 1 lemon juice

Wash and prepare strawberries. Cut them in fine slices and draw a carpaccio in the middle of the plate. Spread pastry with a spatula on a side and then put some strawberry coulis on the other side. Drop off tempuras and cool acacia flowers. Serve waffles aside.

Decoration:

• 250 g de fraises Mara des bois