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Prep Time25 Mins
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Cook Time10 Mins
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Serving4
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Ingredients
For the strawberries and juice:
For the blinis:
For the granita:
Directions
Prepare the granita. Warm the milk, add the sugar, stirring until it melts. Add the Get 27 and pour into an ice cube tray. Freeze for 2 hours, stirring occasionally from time to time to obtain flakes.
Prepare the blinis. Preheat oven to (180 °C). Spread baking paper on a baking sheet. Break the chocolate and melt it in a bain-marie. Work the butter into cream, then, out of the fire, incorporate it into the chocolate.
Separate the egg whites from the yolks. Fold 2 yolks into the chocolate cream (the other 2 are not used). Whisk the 4 egg whites to stiff peaks, adding sugar gradually. Mix them gently with the chocolate cream.
Roll out four discs of dough on the baking sheet, like large macaroons. Bake in the oven 8 minutes. Let cool. Heat the olive oil, icing sugar and vinegar with 6 mint leaves for 30 seconds, leave to macerate for 5 minutes, remove the leaves.
Wash and hull the strawberries. Cut them in half. Fry them with the butter and the sugar in a back and forth, add pepper well. Arrange the strawberries on the blinis, with vinaigrette around them. Decorate with granita, present the rest on the side and serve immediately. Our advice: Remove the chocolate from the water bath before adding the yolks. When you beat the whites with the sugar, they should make the bird's beak" shape.
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