Cranberries sautéed with red wine
Cream of mascarpone
Mix the sugar, egg and mascarpone. Beat until stiff. Separately, beat 130 g / 4 1/2 oz cream. Heat up the rest of the cream and add to it the sheet of gelatin after first soaking it in cold water to soften it. Add the gelatin and cream mixture to the cheese mixture, beating all the time so that the gelatin does not form lumps. Finally, beat in the beaten cream until just mixed.
Place the clean strawberries in a bowl with the sugar and cover with film. Place over a bain-marie and heat for 3-4 hours until all the juice is released. Strain the strawberries through a cloth filter to obtain the juice. Reduce the wine until it is practically dried up, then add the strawberry juice and reduce until a liquid syrup. Cool.
Rosemary ice cream
Boil the milk and cream together. While still hot, add half the sugar (250 g / 9 oz), the glucose and the rosemary leaves. Leave to infuse for half an hour, then blend and strain. Beat the egg yolks with the remaining sugar until pale then mix with the milk, cream and rosemary mixture to make a custard. Cool quickly so that it does not separate. Add the zest and juice of the 8 limes. Make into ice cream.
Boil the water with the open vanilla pods, the basil and the sugar. Immediately add the lime zest and the gelatin (after first soaking it in cold water to soften it). When the mixture is cold, add the wine and the lime juice. Strain and transfer to shallow pans to freeze.
Place a pinch of sugar in a pan and heat until caramelized. Add a cube of butter. When melted, add the loose cranberries and sauté for 5 seconds, then remove from the pan. When cold, place at the center of the plate and pour over a little jelly. Add the cream of mascarpone and top with a scoop of rosemary ice cream. Finish with granita crystals, lifted on the prongs of a fork.
“A very refreshing dish that we used to make in the early days. Now one of our gold standards.”