Happy Valentine’s Day !

The Chef and the Ateliers students have crafted an amazing dessert for Valentine’s Day with vanilla and red berries.


Serves: 2
Preparation time : 1 hour+ refrigeration



  • 1 x 8 cm diameter round pastry cutter
  • 1 15 x 15cm square mold
  • 1 cooking thermometer
  • 1 ice-cream machine

Brittany Shortbread

  • 100 g butter at room temperature
  • 1 pinch fine grain salt
  • 1 pinch « fleur de sel » salt
  • 35 g icing sugar
  • ¼ egg yolk
  • 90 g flour
  • 20 g of cornstarch
  • 1 pinch baking powder

Vanilla Panna cotta

  • 2 gelatin leaves (4 g)
  • 190 g cream 35% fat
  • 1 vanilla pod, grated
  • 35 g sugar
  • 60 g plain yogurt

Red gavotte

  • 30 g butter
  • 120 g milk
  • 30 g flour
  • 30 g sugar
  • 1 egg
  • Red food coloring

Strawberry juice

  • 400 g strawberries
  • 70 g sugar

Raspberry sorbet

  • 75 g water
  • 40 g sugar
  • 170 g raspberry purée

Strawberry cubes

  • 125 g strawberries


  1. Prepare the Brittany Shortbread

In a bowl, gradually mix the ingredients following the order using a wooden spatula. Work on the dough with your fingers to create fine breadcrumbs. Then, crush the dough using the palm of your hand. Once the dough is smooth, refrigerate for 2 hours. Preheat the oven to 160°C. Roll out the dough to a thickness of 5 mm, and cut 2 disks with the cutter. Bake on backing sheet covered with a silicone sheet for 12 minutes.


  1. Prepare the vanilla panna cotta

Soak gelatin leaves in cold water to soften them. Pour the cream, vanilla and sugar in a pan and bring to the boil. Remove from the heat and add the plain yogurt and the softened gelatin leaves.

Mix with a blender. Lay the square on a baking sheet covered with silicone sheet, and pour the mixture into the square. Refrigerate for 6 hours.


  1. Prepare the red gavotte

In a pan over low heat, melt the butter in the milk, then pour onto the remaining ingredients and stir.

Refrigerate 6 hours. The day after, preheat the oven to 170°C. Pour the mixture onto a baking sheet covered with a silicone sheet and bake for approximatively 10 minutes. Remove immediately from the oven to give the gavotte the desired shape.


  1. Prepare the strawberry juice

Put the strawberries and sugar into a bowl and covered with cling film. Cook over a bain-marie until the cooking juice comes out in the bowl. Refrigerate the strawberry juice for 1 hour.


  1. Prepare the raspberry sorbet

Bring the water and sugar to the boil, pour immediately on raspberry purée. Refrigerate for 6 hours and churn in an ice-cream machine.


  1. Assembly the dessert

Cut the strawberries in small cubes. Put the Brittany shortbread on the plate and top with a panna cotta disk. Spoon strawberry cubes around the disk, and gently pour the strawberry juice on the strawberry cubes. Serve immediately.


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