Strawberry Delice

I'm a sucker for the tableside pour.  I've been doing it for a while and I don't see myself stopping.  It's a way to add a touch of theatre to an otherwise simple dish. If the liquid is quite fluid, pouring in front of the guest keeps presentation clean and eliminates undesired sloshing.  And people seem to like it.  

This pour in particular is of an ice cold strawberry consommé.  As it hits the porcelain, the vivid red pools around my new favorite mouthful - a heaped quenelle of Dulcey cremeux.  Garnished with an aleppo flecked caramel lace, the two textures make for a creme brulee like experience.  Succulent summer strawberries and a shower of peppery baby cress add freshness and a peppery finish.

Dulcey Cremeux

The technique is actually of a panna cotta, but the addition of the chocolate gives it a much deeper mouthfeel.

About 8 portions

480 g  heavy cream 

1 g    kosher salt

2.5 g    caramel paste (found in specialty stores, can omit if unavailable)

325 g  Dulcey chocolate (by Valrhona, it is a caramelized white chocolate)
3 ea   gelatin leaves, bloomed in ice water and drained

250 g  cold buttermilk
200 g  cold heavy cream

Boil together the cream, salt, and caramel paste.  In separate bowl, have ready your chocolate and drained gelatin.  Pour the hot liquid over the chocolate and whisk until smooth.  Immediately add the cold liquids to cool everything down.  Blend everything with a hand blender to ensure there are no lumps of chocolate left.  Pour into 3 pint containers and allow to set at least 4 hours.

Once set, use a warm spoon to quenelle the cream into a bowl.  Garnish with fresh strawberries.

Serve crémeux within 2 days of making.