La fin de l’été (End of summer) by Paul Kelly

Photo: courtesy of Paul Kelly

Photo: courtesy of Paul Kelly

 White chocolate Strawberry and basil crémeux

150gr Cacao Barry Zephyr white chocolate

300g strawberry purée

15g fresh basil leaves

140g yolks

90g sugar

1 leaves gelatine

165g butter

Bring the puree and the basil to a boil. Take off the heat and cover with cling film. Let it infuse for 25 min. Sift it onto white chocolate.

Whisk yolks and sugar together and make an Anglaise with the infused mix above. Cool down to 35°C and add your butter, soft. Blend.

Dentelle tuile 

100gr Melted butter

100gr Caster sugar

100gr Brown sugar

100 ml Orange juice

50gr Soft flour

25g Cacao Barry Extra Brute Cocoa powder

Mix altogether and allow to cool before use.


75 g Egg whites

50 g Icing sugar

Green colour

Whisk the whites at high speed with a third of the sugar until it start to hold soft peaks. Gradually add the rest of the sugar. You are looking for a “bird’s peak” consistency. Dry in dehydrator.

Sugar cage

50ml water

250g caster sugar

20g glucose

Put all 3 ingredients together in a pot over a low heat until the sugar is dissolved.

Don’t stir the pot during this stage as you’ll get sugar crystals forming around the edge of the solution. If this does happen, brush down the sides with a pastry brush dipped in cold water.

Then turn up the heat to max and boil until the syrup reaches 165°C on a sugar thermometer.

Put the base of the pot into a bowl of ice cold water, stirring with a metal dessert spoon, in order to prevent the sugar from over-cooking.

Use the back of a ladle previously greased to prevent the sugar from sticking. Using a spoon create the cage look on the back of the ladle by drizzling the thread of sugar over the convex side.

Keep the ladle in the air until cool enough to handle, then cup the lattice in the palm of your hand and gently twist it away. Et voila!

Paul Kelly:

Photo: courtesy of Paul Kelly

Photo: courtesy of Paul Kelly