Bite with Belkys: Strawberries and Cream

The Chef: Eric Kalaboke
The Restaurant: Solo Pastry inside the Fontainebleau Resort
The Dish: Strawberries and cream

3 Tbs. of honey
1 vanilla bean
zest of 1 lemon
1 tsp. of gelatin mixed with 3.5 tsp. of water
9.5 oz. of light yogurt (strained)

-First, heat the honey, vanilla bean and lemon zest.

-Then, add the bloomed gelatin.

-Lastly, fold in the yogurt, pour the mix into a mold and freeze.

Ingredients for crispy praline cereal:

1.9 oz. of hazelnut paste
1.8 oz. of dark chocolate, melted
2.4 oz. of crushed corn flakes

-Combine a hazelnut paste with warm melted chocolate and crushed corn flakes. Chef Eric says you can substitute the hazelnut paste with Nutella.

-Then, spread the mixture onto a sheet of parchment paper and let it dry out for a few minutes.

Ingredients for Strawberry Confit:

8 oz. of a sugar substitute
8 oz. of fresh strawberries
1 tsp. of pectin
1 vanilla bean
lemon balm (also known as lemon verbena), to taste

-Sprinkle 7.5 oz. of a sugar substitute over fresh strawberries and cook.

-Next, mix pectin with 0.5 oz. of a sugar substitute and toss it into the berries.

-Then, add vanilla bean and lemon balm.

-Let this simmer over low heat for a few minutes.

To Plate:

Place the yogurt parfait over the crust and spread it out to its form. Then, add strawberries with some syrup. Chef Eric also adds dried strawberry, sprigs of lemon, graham crackers and a scoop of his homemade pistachio gelato.

Serves: 1