The Strawberry, Courtesy of Château Saint-Martin & Spa

Last year, Château Saint-Martin & Spa launched its very own honey-making venture and the results are—it must be said—divinely sweet. The Château’s Head Pastry Chef Eve Moncorger has created a delectable summertime dessert using the house honey– a fragrant miel de fleurs. Chef Moncorger’s dessert brings the beauty of Provence in the summertime onto one plate. It’s called, very simply, The Strawberry.

Here’s how it’s made…


For the Viennese Verbena Shortbread

200g tempered butter
80g icing sugar
10g dried verbena
1 egg white
250g flour
A pinch of fleur de sel

For the Fromage Blanc Cream

200g fromage blanc*
10g honey
10g olive oil
¼ lemon zest

For the Honey Ice Cream (1kg)

500g whole milk
35g milk powder
125g honey
35g glucose powder
1 egg yolk
150g double cream

*Greek yogurt can be used as a substitute for the fromage blanc



For the Viennese Verbena Shortbread

In a pastry blender, mix the butter, icing sugar, fleur de sel and verbena until smooth. Add the egg white and mix until dough is homogenous. Wrap dough in plastic or alternative wrapper and leave to cool in the refrigerator for 2 hours.

Remove dough and roll out to 3mm thick. Cut into 6cm discs.

Place disks on a baking sheet and bake for 10 minutes at 150°C.


For the Fromage Blanc Cream

Drain any excess liquid from the fromage blanc 24h before preparation.

Mix fromage blanc, olive oil, honey and lemon zest with a spatula.

Pour mixture in a pastry bag and leave to cool in the refrigerator for 2 hours.


For the Honey Ice Cream

Heat the milk and milk powder in a saucepan to 45°C.

Add the glucose powder and bring it to a boil.

In a small bowl, whisk together the egg yolk and honey. Pour mixture in with the milk, bring to 83˚C, remove from heat and pour immediately into medium-sized mixing bowl set within a large mixing bowl filled with ice cubes. Allow to sit for 2 minutes.

Add milk and honey mixture to a large bowl and stir in the double cream. Pour through a conical strainer.

Leave mixture to cool in the refrigerator for 24 hours, then blend in ice cream maker to finish.



Cut several washed strawberries in half and line them on the Viennese Verbena Shortbread with dollops of the fromage blanc cream. Add a scoop of honey ice cream to one side.

Garnish with a dash of honey, dried verbena flowers and fresh verbena leaves.



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