- 5 TB milk
- 3 TB + ½ TSP butter
- ¾ cup cream cheese, room temperature and cut into chunks
- 5 eggs separated plus 2 additional egg whites.
- 1 TB lemon juice
- 3 ½ TSP vanilla
- Zest of 2 lemons
- Pinch of salt
- 2 ¾ TB flour
- 2 ½ TB cornstarch
- 6 TB sugar
- ½ TSP cream of tartar
Fresh Strawberry Sauce
- ¾ tsp powdered gelatin
- 4 ½ oz fresh strawberry, approx. 1 ½ cups
- 20g Novy Family Viognier or sweet white wine
- 1 cup lemon juice
- ½ cup plus one TB sugar
- ½ cup water
- 2 TB powdered gelatin
- ½ cup egg whites (approx. 4 egg whites)
- ¼ cup honey
- 3 TB egg white powder
- 1 cup sugar
- ¼ cup water
- Quart of fresh petite strawberries, stem removed, sliced thinly
- Vanilla Bean Ice Cream and Strawberry Sorbet
- Fresh Flowers
First, make the cotton cake. Preheat oven to 325 degrees. Take the cream cheese out of the refrigerator and allow it to come to room temperature. Mix together the cornstarch and flour and set aside. In a small saucepan over low heat, melt the butter into the milk. Once combined, add to a blender with the cream cheese and blend until fully combined. Slowly add in the yolks, zest, lemon juice, vanilla and salt, continue to blend. Finally add in the cornstarch and flour mix. Blend an additional three minutes or until there are no lumps in batter and pour into a large bowl. In a stand mixer, whisk the 7 egg whites until light and foamy and then slowly start to add in the sugar and cream of tartar. Continue to whisk until soft peaks form. Gently fold in the whites into the cream cheese mixture in 3 stages, careful not to stir too aggressively. Pour mixture into a half-hotel pan (around 12” x 10”). Place the filled pan into a larger pan, filled with water, and bake for 50 minutes. Remove from oven and let it completely cool in water bath. Once completely cool, cut into 12 separate 5” x 1” pieces.
Next, make the strawberry sauce. Sprinkle the gelatin over the wine and allow to bloom. Combine all components in a blender and mix on low until fully combined. Strain mixture and set aside.
Next, make the lemon gelee. Over low-medium heat, heat the lemon juice with half the sugar and water. Combine the other half of sugar with the gelatin. Bring lemon mixture to a boil and whisk in the other half of sugar. Continue to whisk for three minutes until thickened. Remove from heat and strain. Set aside until ready to plate.
The final component is the honey meringue. Place egg whites and egg white powder in a large bowl and whisk until soft peaks form. Meanwhile combine honey, sugar and water in small saucepan. Heat over high heat, brushing down sides of pot as necessary with a pastry brush dipped in water. Cook until sugar syrup registers 240°F on an instant read or candy thermometer. Add the mixture to your egg mixture by slowly incorporating the syrup into the egg whites while mixing. Whip until stiff peaks form. Add to a pastry bag and pipe onto silpat mats in small “kiss” shapes. Bake in an 150 F oven for 30 min. Remove from oven while you increase the heat to 325 degrees. Once pre-heated, return to oven and cook an additional 7 minutes, or until golden brown.
To plate, place a slice of cotton cake in the center of the plate. Pipe or drop the lemon gelee around the cake and do the same with the fresh strawberry sauce. Arrange thinly sliced strawberries atop the cake, interspersed with meringues. Finally serve with vanilla ice cream, strawberry sorbet, or both! We make our ice cream and sorbet in-house, but storebought will work in a pinch. Top with edible flower petals if desired.