SUMMER RECIPES - Every Saturday and Sunday, Pierre Herbulot offers a simple, tasty and easy to prepare summer chef's recipe. Today, the fruit salad, a fresh and light dessert to make with good summer fruits. 

It is perhaps one of the oldest dishes in the world ... You just have to close your eyes to imagine it: a caveman butchering a deer hanging before preparing a small salad with some freshly picked fruit. Australopithecus even adds lemongrass and an apricot marmalade to dust it off a bit. Oh no, that's the recipe of Adrien Ferrand, chef of the restaurant Eels.

Ingredients for 4 persons :

  • 1 white peach
  • 1 nectarine                                                                             
  • 4 apricots
  • 1 lime 
  • 12 fresh almonds
  • 30 g roasted pine nuts
  • 2 gelatin sheets
  • 1 sprig of verbena
  • 1 stick of lemongrass
  • 4 mint leaves
  • the juice of a lime

The steps of the recipe

1. Cut the peach into quarters 

2. Cut the nectarine into brunoise and pour 30 g of gelled water with 2 gelatin leaves.

3. Make the marmalade with 2 apricots by stewing them in a saucepan

4. Cut 2 apricots into quarters

5. Open the fresh almonds and cut them in half

6. Make a syrup with 400 g of water and 40 g of sugar.

7. For one hour, infuse 1 stem of verbena, 1 stick of lemongrass, 4 mint leaves and lime juice for 1 hour. 

8. In the bottom of a deep plate, arrange the marmalade and the jellied brunoise. Add the peach and apricot wedges. Sprinkle with pine nuts. Add the fresh almonds on the fruit quarters.

9. Finish with a dash of olive oil, a zest of lime and the sprouts of fresh herbs. Pour the broth at the table.