This eye-catching dessert uses the pink and white rosette from our new Dobla range.
Strawberry basil compote
Ingredients300g Leonce Blanc strawberry puree 100g caster sugar 13g gelatine 52g water 130g frozen strawberry IQF 8g basil leaf |
MethodWash the basil leaf and dry it with kitchen towel. Infuse the basil and strawberry puree overnight. Warm the puree with sugar to 45°C to dissolve all sugar. While warm, pour to IQF and add in gelatin solution. |
Vanilla cream
Ingredients150g milk 120g whipping cream 1 pc Norohy vanilla pod 120g egg yolk 90g sugar 10g gelatin 120g Italian meringue 40g cold water 135g whipped cream 2g lime juice and zest |
MethodMix and cook until 83°C. Wait for the mix to cool down and fold in the Italian meringue, lime zest and lime juice. Lastly, fold in whipped cream and the gelatin solution. |
Strawberry pain de genes
Ingredients500g marzipan 250g whole eggs 50g cake flour 120g melted butter 100g frozen strawberry |
MethodBlend all ingredients well and whisk it until fluffy. Spread on the tray and sprinkle frozen small cubes of strawberries. Bake at 170ºC for 12 minutes. |
Almond crust
Ingredients80g icing sugar 110g unsalted butter 40g eggs 40g ground almond 200g cake flour |
MethodSieved all dry ingredients together, add in cold butter and mix until sandy. Lastly add in the flour and mix well. Bake with 160ºC for approximately 20 min. Reserve to use. |
Almond crust tart
Ingredients400g almond crust (recipe above) 140g unsalted butter |
MethodCrush the baked short crust with rolling pin and paddle. Mix well with the melted butter. Press into the ring and bake for 170ºC for 10 min. Cool down and keep in freezer. |
To serve
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Fill the tart with the compote, layer the vanilla cream and top with the strawberry pain de genes. Add on the Dobla white chocolate rosette and finish with a whole strawberry. |
Recipe courtesy of Dobla
