Chef Franck named this delicious exotic dish for the variety of strawberry that grows well in Tennessee. With every bite, you’ll be surprised and delighted by the array of flavors. If you think you have what it take to try this at home, let us know and send photos. Otherwise, this is a special dish created for Interim guests in April. Did you know that Interim offers made-to-order dessert requests for special occasions?
85g egg whites
25g almond flour
65g powdered sugar
100g shaved coconut
Whip egg whites and add sugar. Once mixed, add almond flour and coconut. Spread dough out on a cookie sheet and bake for 20 minutes at 350.
150g whole milk
25g egg yolk
65g powered sugar
90g white chocolate chips
10g shaved coconut
Make pastry cream (milk, yolks, powdered sugar, corn starch). Add coconut and melted white chocolate chips. Put mixture in the freezer for 20 minutes. After chilled, add whipped cream.
200g strawberry puree
In a saucepan, cook sugar and water at 120 Celsius. Add strawberry puree and bring to boil. Add pectin and 20g of sugar and continue boiling for 3 minutes.
To Build the Dessert
You will be alternating layers of the Dacquoise Coco, Coconut Mousse, and Strawberry Puree.
Cake, puree, mousse, cake, puree, mousse, puree.
Cut the cake into equal size rectangular portions.
Top with ripe strawberries or your favorite chocolate!
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5040 Sanderlin Avenue | 901.818.0821 | interimrestaurant.com