for the strawberries and radish
200g whole strawberries
100g small radishes
200ml strawberry juice
squeeze of lime juice, to taste
for the granité
100ml coconut water
for the dehydrated chocolate marquise
3 egg yolks
100g caster sugar
70g dark chocolate
80g cocoa powder
250ml cream, whipped
Preheat your oven to 65ºC. Cut the tops off the strawberries and radishes, then dry them in the oven for a few hours. Bring the juices, sugar and water to the boil together in a small saucepan. Set the syrup aside.
To make the granité, juice the radishes and strawberries. Dissolve the sugar in the coconut water and stir it into the juice. Freeze the liquid on a tray, then scrape the ice into a heap of fluffy crystals. Place the tray back in the freezer.
To make the marquise, whisk the egg yolks with the sugar until they’re thick and creamy. Melt the chocolate and butter in a bain-marie. Stir in the egg yolks and cocoa powder, then fold the cream into the mixture. Spread this thinly onto wax paper and dry it out fully in an oven at 65ºC.
A few minutes before plating, rehydrate the strawberries and radishes with the syrup. Place some ground marquise and a large spoon of granité at the bottom of each bowl. Add the strawberries and radishes with shards of marquise. Garnish with basil and mint. serves 5 to 6
Indochine at Delaire Graff Estate, Helshoogte Pass, Stellenbosch, 021-885-8160, delaire.co.za