Created as part of the Salon Culinaire Plated Dessert competition the sumptuous strawberry sensation dessert is light and fruity making it the perfect addition to your summer menus.
Strawberry gel
Ingredients |
MethodMix the sugar and the gelcrem cold. Blitz into the strawberry puree. Put into a piping bag and set aside. |
Strawberry creme
Ingredients250g Strawberry gel 125g Semi whipped cream |
MethodSemi whip the double cream. Fold into the strawberry gel. Put into a piping bag with a plain nozzle. |
Strawberry compote
Ingredients50g Strawberry gel 50g Gariguette strawberries |
MethodCut the strawberries into small cubes. Fold into the strawberry gel. |
Vanilla sponge
Ingredients50g Self raising flour 50g Milk 20g Vegetable oil |
MethodWhisk all the ingredients together until the mix is smooth. Pour the mix into a small frame lined with foil and parchment paper. Spread evenly and bake at 180°C for 6 minutes. Cool down for a few minutes and cut into rectangles of 3cm x 11cm. |
Plain crumble
Ingredients100g Plain flour 100g Butter |
MethodMix all the ingredients together until you get a breadcrumb consistency. Bake at 180°C until golden brown. Blitz in the robot coupe until small chunks are formed. |
Strawberry base
Ingredients200g Plain crumble 100g Strawberry chocolate inspiration |
MethodMix together the tempered strawberry chocolate and the crumble until it's fully combined. Roll between two acetate sheets until around 2mm thick. Set in the blast for a few minutes and cut into rectangles of 3cm x 11cm. |
Basil and lime sorbet
Ingredients480g Water 200g sugar 150g Lime juice 100g Fresh basil |
MethodMix the water, sugar and lime juice until the sugar has dissolved. Mix in the fresh basil and pour into a pacotizing beaker. Freeze at -20°C for at least 24 hours. Churn the sorbet in the pacojet and store in the freezer until use. |
Assembly
IngredientsStrawberry chocolate rectangle Baby basil Freeze dried strawberry crumble Fresh strawberries |
MethodAssemble all the components and garnish with fresh strawberries and baby basil. |
Recipe courtesy of Rocio Lartigue, Pastry Junior Sous Chef at the Rosewood Hotel.
