Verbena-marinated strawberries, sugar peas, crème fraîche, breton sablé

Verbena-marinated strawberries, sugar peas, crème fraîche & breton sablé

People
For 4
Preparation Time
25 minutes
Winery Pairing
Mumm Cordon Rouge

Ingredients

Marinated strawberries

300 g strawberries
6 fresh verbena leaves
20 g light brown sugar
1 tablespoon lemon juice

Sugar-coated peas

80 g fresh shelled peas
1 teaspoon light brown sugar

Raw cream

100 g raw cream (or double cream)
1 pinch fleur de sel
Breton sablés (shortbread cookies)
80 g flour
60 g cold semi-salted butter
60 g light brown sugar
1 egg yolk
1 teaspoon baking powder
Decoration (optional)
4 small crunchy meringues

Recipe

Directions

1. Prepare the strawberries: remove the stems, cut in half, and marinate with the sugar, lemon juice, and crushed verbena leaves. Set aside in the refrigerator for 30 minutes.
2. Prepare the peas: cook for 3 minutes in boiling salted water, drain, and coat with sugar while still hot.
3. Prepare the Breton shortbread: rub together the flour, cold butter, sugar, and baking powder. Add the egg yolk, form a dough, and set aside in the refrigerator for 30 minutes. Roll out and bake at 340°F for about 15 minutes, until golden brown. Allow to cool, then cut into pieces.
4. Prepare the raw cream: lightly whip with the fleur de sel, without whipping completely, to keep a soft and creamy texture.

Plating
5. On a plate, arrange the marinated strawberries, a few sugar-candied peas, a spoonful of raw cream, and pieces of breton shortbread. Add a crunchy meringue if desired.

Fraises marinées à la verveine, petits pois au sucre, crème crue & sablé breton

Mumm Cordon Rouge

The fruity sweetness of strawberries and verbena blends with the delicate flavor of peas and the richness of fresh cream.
The Breton shortbread adds a buttery, salty note that echoes the rounded pastry flavor of Cordon Rouge, balanced by its lively freshness.

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