Try this summery fine dining dessert courtesy of Jessica Préalpato, pastry chef at Alain Ducasse au Plaza Athénée restaurant and recent World’s Best Pastry Chef 2019 winner.

Plus: click here for our interview with Jessica

Serves 6

Ingredients

For the soy ice cream:

• 500g of soy beverage Suzu Tonyu®

• 500g of whole milk

• 100g of organic sugar

• 40g of Trimoline®

• 2,5g of stabilizer

Method

1 The day before, bring all the ingredients to 83°C in a pan. Whip continually.

2 Pass the mixture through a sieve. Leave standing for 12h. Mix the same day.

For the strawberry marmalade:

• 500g of strawberries

• 50g of lemon juice

• 40g of sugar (adjust the quantity according to the strawberries sweetness)

• 10g of sugar

• 5g of Pectin NH

Method

1 Dice the strawberries. Cook them with the lemon juice and the sugar (adjust the quantity) and bring to a boil.

2 Add the sugar and Pectin mixture. Cook again for a few minutes.

3 Cover with cling film and allow to cool.

For the wild strawberries and garden strawberries:

• 60 wild strawberries

• 35 medium-sized garden strawberries

Method

1 Prepare 10 wild strawberries and 6 medium-sized garden strawberries per person.

For the vinaigrette:

• 250g of olive oil Casanova®

• The juice and the zest of ½ lime

• 20g of summer Garrigue honey Honly®

Method

Beat all the ingredients together.

For the soy mousse:

• 500g of soy beverage Suzu Tonyu®

• 70g of liquid cream

• 50g of gelatin (600g of water for 100g of fish gelatin)

• 20g of organic sugar

Method

1 Melt the gelatin in the microwave. Heat up the cream and the sugar.

2 Add the gelatin and pour the mixture on the soy beverage. Mix everything. Pour into a siphon and gas twice.

For the almond cream:

• 75g of almond powder

• 75g of softened butter

• ½ vanilla pod

• 40g of sugar

• 2 eggs

Method

1 Using a beater whip, blend the butter, the vanilla and the sugar together.

2 Add the eggs and the almond powder.

For the flaky pastry:

• 210g of flour

• 8g of salt

• 70g of water

• 65g of butter

• 2g of vinegar

• 225g of dry butter

• 90g of flour

• Organic sugar

Method

1 Preheat the oven to 180°C (th.6). Prepare the flaky pastry; proceed to two double turns and then one single turn.

2 Prepare individual rounds of flaky pastry. On top, place the almond cream, strawberry marmalade, fresh strawberries arranged perfectly in line and add organic sugar.

3 Cook on griddle in the oven for 15 minutes.

For the presentation:

1 Place the strawberry marmalade at the bottom of the plate.

2 Add the wild and garden strawberries after they have been seasoned with the vinaigrette.

3 Put the soy mousse with the siphon. Serve the soy ice cream on the side.

4 Then lastly, serve the warm strawberry pie.

Recipe courtesy of Jessica Préalpato