Norohy | Recipe : Strawberry, Lime and Vanilla

20 plates

ALMOND SHORTCRUST PASTRY
- Butter 200 g
- Salt 3,3 g
- Almond flour 100 g
- Confectioner's sugar 100 g
- Eggs 83 g
- All-purpose flour 400 g
- Chopped zest of 1 organic lime 1 piece
- NOROHY vanilla pod 1 pièce
Cream the butter and mix in the confectioner’s sugar, sifted flour, salt, almond flour, vanilla, chopped lime zest and, finally, the eggs.
Once it is ready, spread the pastry between 2 sheets of baking paper to a thickness of 2mm.
Place the sheets in the freezer. Cut them into strips with a width of 2cm and lengths of 20cm and 24cm, then place them on slightly greased perforated 18cm rings.
Bake at 320°F (160°C) for approx. 12 minutes.
VANILLA MASCARPONE CREAM, STEP 1 — PASTRY CREAM
- Milk 250 g
- Sugar 50 g
- Egg yolks 63 g
- Powdered cream 24 g
Bring the whole milk to a boil and combine it with the egg yolk, sugar and powdered cream mixture. Cook the mixture to create a pastry cream.
Cool down quickly.
VANILLA MASCARPONE CREAM, STEP 2
- Heavy cream 36% 540 g
- Egg yolks 100 g
- Sugar 76 g
- Gold gelatin sheets 12 g
- Mascarpone 500 g
- Pastry cream 240 g
- NOROHY vanilla pods 3 pieces
Make a crème anglaise using the heavy cream, vanilla, egg yolks and sugar. Add the softened gelatin, then place the cream, the 240g portion of pastry cream and mascarpone in a blender. Mix together.
Decant it into a container, then store in the refrigerator.
LIME AND VANILLA SORBET
- Water 300 g
- Invert sugar syrup 19 g
- Sugar 140 g
- Glucose powder 71 g
- Super Neutrose 5 g
- Filtered lime juice 240 g
- Zest of 1 organic lime 1 pièce
- NOROHY vanilla pod 1 piece
Heat the water and half the sugar to 105°F (40°C), then add the remaining dry ingredients, zest and halved and scored vanilla. Cook at 181°F (83°C).
Decant the syrup and leave it in the refrigerator to mature for 12 hours.
Sieve it, then add in the lime juice. Mix using a hand blender and decant into Pacojet bowls.
Freeze. Process in a Pacojet when you are ready to serve.
STRAWBERRY MARMALADE
- Cléry strawberries 600 g
- Sugar 90 g
- Lime juice 60 g
- Sugar 12 g
- Pectin NH 6 g
- NOROHY vanilla pod 1 piece
Finely dice the strawberries, then mix these with the 90g portion of sugar and vanilla. Cook until a compote forms and add in the 12g of sugar mixed with pectin NH and bring to a boil.
Finish off by adding in the filtered lime juice.
Decant it and leave it in the refrigerator.

CANDIED LIME ZEST
- Organic limes 2
- Sugar 100 g
- Water 200 g
Remove the limes’ peel and julienne it. Blanch the zest 3 times.
Boil the water and sugar, then use it to gently cook the zest until it is translucent.
STEEPING SYRUP FOR LIME SEGMENTS
- Water 625 g
- Sugar 315 g
- Limes 6
- NOROHY vanilla pod 1 piece
Use the ingredients to make a syrup. Leave to cool.
Leave to mature for 12 hours.
Make the lime segments, then put them in an airtight container with the syrup. Store in the refrigerator.
STRAWBERRY SAUCE
- Stawberry Purée 500 g
- ABSOLU CRISTAL NEUTRAL GLAZE 500 g
Reduce the strawberry purée to 200g, then mix it in a food mixer with the Absolu Cristal glaze. Transfer it into pipettes when you are ready to assemble your desserts.
LIME VINAIGRETTE
- Olive oil 120 g
- Lime juice 70 g
- Multi-flower honey 30 g
- Cléry strawberries 500 g
Use the olive oil, lime juice and honey to make a vinaigrette.
Season the quartered strawberries.
FINISHING & PLATING

Arrange the pastry semi-circles slightly apart on the plate, with their ends not completely aligned.
In the space in between the two semi-circles, use a piping bag with a nozzle to pipe out alternating dabs of vanilla mascarpone cream and strawberry compote.
Place some seasoned strawberries and lime segments and zests on the piped cream and compote.
Add a few sprigs of sweet basil and dabs of strawberry sauce, and finish off with a quenelle of lime and vanilla sorbet.
Sprinkle the dessert with vanilla powder made by drying and blending some used vanilla pods.

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About the chef Christophe Tuloup

Having been head pastry chef at Lyon’s Têtedoie restaurant for 10 years, Christophe Tuloup has found the perfect way to deploy his innovative modern skills. His delicious creations deliciously blend tangy flavors with hints of bitterness. From its beloved spot on Fourvière hill, the restaurant offers panoramic views of the city of Lyon. Lightness is the aim behind all Christophe’s pastries. He uses vanilla for its unrivaled flavor and those sweet inflections which are so characteristic of French pastry-making.