Ivan Vautier and Isigny Sainte-Mère, a perfect partnership between kitchen and creamery.
At one extreme there are imposed marriages and marketing partnerships, while at the other there are obvious partnerships which were obviously meant to happen.
Ivan Vautier chef étoilé au Michelin www.restaurant-le-pressoir.com
Childhood memory: Strawberries with Carambar sauce
Serves four
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© Isigny Ste Mère
This recipe has been developed with Isigny Sainte-Mère products
Progression:
Put a little strawberry coulis in a deep plate, then stand the strawberries up on this base of coulis.
Pour the cream into a pan on a brisk heat and add the Carambar sweets to melt in it. Whisk constantly until the sweets have melted completely.
If you have a Pacojet, whip up the milk into foam, otherwise use Chantilly aerosol cream: top the strawberries then decorate the topping with a drizzle of Carambar cream.
* In the absence of a Pacojet or similar device to foam the milk, otherwise a Chantilly cream aerosol can be used instead.
