Red fruit papillote with strawberry ice cream| By Njam

2 persons | Desserts | Vegetarian | Dessert

Prep time

This recipe is in collaboration with Njam

• Light a medium amount of Binchotan, set the vents of the Shichirin two-thirds open, and let it come up to temperature. Once the Shichirin is ready, place the grill grate.
   
• Chop the strawberries, raspberries, and blueberries for the filling.

Cook time

•  Place the butter together with the coconut blossom sugar in an aluminum tray and let it melt on the grill.
   
• Add the pecans and mix them into the butter-sugar mixture.Let everything caramelize gently. Remove the caramelized pecans from the aluminum tray on the grill and chop them finely.
   
• Make a papillote from aluminum foil and fill it with the fruit, elderflower syrup, and Elixir d’Anvers. Grate some lemon zest over it.
   
• Fold the papillote closed and place it on the grill. Let it cook for 10 minutes.
   
• Remove the papillote from the Shichirin and spoon the fruit with a little of the juice into a bowl. Add a scoop of strawberry ice cream on top and finish with the chopped nuts and a few small basil leaves.
  ​
• Serve with the remaining juice and a shot of Elixir d’Anvers.