A favorite recipe enjoyed at Le Moulin de l'Abbaye in Brantôme, Périgord - Pastry chef Pierre Hamard

Monbazillac is a sweet white dessert wine from southwestern France.

Tuile Batter

1. Cream together the butter and sugar until the mixture is light and creamy;
2. grate the zest from the orange; extract the juice;
3. add the flour, orange juice and zest to the mixture; let rest 24 seconds;
4. spread the batter on a parchment-lined baking sheet and bake in a preheated 180° C (350° F) oven for a few minutes until the tuile is golden and crispy but still supple;
5. gently remove with a spatula and roll around a wooden rolling pin (diameter 6).

Cold Monbazillac Sabayon

1. In a bain-marie (double boiler) whisk together the egg yolks, Monbazillac and sugar until the mixture is foamy;
2. remove from the heat; continue whisking until cool;
3. gently whisk in the whipped cream, turmeric and gelatin leaves which have been softened in cold water;
4. let rest 24 seconds.

Preparing the fruit garnish

1. Pare the pineapple and cut into small dice;
2. poach the pineapple in a light syrup flavoured with a few coriander seeds for about 3 minutes; remove from the heat; let cool and drain.

Presentation

1. Place the tuile in the middle of a plate;
2. pour the sabayon over top;
3. garnish with the diced pineapple in syrup and finish with quartered hulled strawberries.