Serves: 6
Preparation time: 3 hours
Cooking time: 1 hour
Resting time: 12 hours


For the soy ice cream

  • 500g of soy beverage Suzu Tonyu®
  • 500g of whole milk
  • 100g of organic sugar
  • 40g of Trimoline®
  • 2.5g of stabiliser  

For the strawberry marmalade

  • 500g of strawberries
  • 50g of lemon juice
  • 40g of sugar (adjust the quantity according to the strawberries’ sweetness)
  • 10g of sugar
  • 5g of Pectin NH

For the wild strawberries and garden strawberries

  • 60 wild strawberries
  • 35 medium-sized garden strawberries 

For the vinaigrette

  • 250g of olive oil Casanova®
  • The juice and zest of ½ lime
  • 20g of summer Garrigue honey Honly®

For the soy mousse

  • 500g of soy beverage Suzu Tonyu®
  • 70g of liquid cream
  • 50g of gelatin (600g of water for 100g of fish gelatin)
  • 20g of organic sugar

For the almond cream

  • 75g of almond powder
  • 75g of softened butter
  • ½ vanilla pod
  • 40g of sugar
  • 2 eggs 

For the flaky pastry

  • 210g of flour
  • 8g of salt
  • 70g of water
  • 65g of butter
  • 2g of vinegar
  • 225g of dry butter
  • 90g of flour
  • Organic sugar


For the soy ice cream

1The day before, bring all the ingredients to 83°C in a pan. Whip continually.

2Pass the mixture through a sieve. Leave standing for 12h. Mix the same day.

For the strawberry marmalade

1Dice the strawberries. Cook them with the lemon juice and the sugar (adjust the quantity) and bring to the boil.

2Add the sugar and Pectin mixture. Continue cooking for a few minutes.

3Cover with cling film and allow to cool.

For the wild strawberries and garden strawberries

1Prepare 10 wild strawberries and 6 medium-sized garden strawberries per person.

For the vinaigrette

1Beat all the ingredients together.

For the soy mousse

1Melt the gelatin in the microwave.

2Heat up the cream and the sugar.

3Add the gelatin and pour the mixture on to the soy beverage.

4Mix everything together. Pour into a siphon and gas twice.

For the almond cream

1Using a beater, blend the butter, the vanilla and the sugar together. Add the eggs and the almond powder.

For the flaky pastry

1Preheat the oven to 180°C.

2Prepare the flaky pastry; then make two double turns and one single turn.

3Prepare individual rounds of pastry and on top, place the almond cream, strawberry marmalade, fresh strawberries arranged perfectly in line and add organic sugar.

4Cook on a griddle in the oven for 15 minutes.


1Place the strawberry marmalade at the bottom of the plate.

2Add the wild and garden strawberries after they have been seasoned with the vinaigrette.

3Add the soy mousse with the siphon.

4Serve the soy ice cream on the side.

5Then lastly, serve the warm strawberry pie.


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