Fraise Melba
Medium
Makes: 24 verrines
  • Good to go
  • Quick & easy (production)
Enjoy the strawberry flavor this season with this dessert!
Enjoy the strawberry flavor this season with this dessert!
Shelf life:
3 days
Conservation:
+3 Celsius
Containing: 5 Components

Almond streusel - 15g/verrine

Ingredients: Almond streusel - 15g/verrine

  • 4.2 oz
    butter
  • 4.2 oz
    flour T45
  • 4.2 oz
    Cassonade
  • 4.2 oz
    almond flour

Preparation: Almond streusel - 15g/verrine

  1. Diced the cold butter in cubes. In the mixer with the paddle attachement combine all togther until you get the right consistency. 
  2. Place in the fridge for 30mns 
  3. Roll and cut into cubes 
  4. Bake at 155 Celsius until golden brown

 

Strawberry marshmallow

Ingredients: Strawberry marshmallow

  • 10.6 oz
    Caster sugar
  • 2.5 oz
    strawberry puree
  • 3.7 oz
    Invert sugar
  • 1.0 oz
    gelatin powder
  • 2.0 oz
    water
  • 2.5 oz
    strawberry puree
  • 5.3 oz
    Invert sugar
  • Q.S.
    red food coloring

Preparation: Strawberry marshmallow

  1. Bloom the gelatin in the water. Cook the inverted sugar, sugar and the puree to 110 Celsius.
  2. Pour it on top of the remaining puree and inverted sugar. Add the melted gelatin. 
  3. Whip to the ruban stage and until 40 Celsius. 
  4. Pour into a 10mm frame and a gresed silpat. 
  5. Cut into 10x10 cubes

 

Zephyr and vanilla whipped ganache

Ingredients: Zephyr and vanilla whipped ganache

Preparation: Zephyr and vanilla whipped ganache

  1. Infuse the vanilla and the 900g of cream together overnight. 
  2. Boil the rest of the cream with the glucose and inverted sugar. 
  3. Pour it on top of the chocolate and melted cocoa butter and create an emulsion. 
  4. Add the cold cream infused with vanilla and rest overnight.

 

Strawberry gel

Ingredients: Strawberry gel

  • 7.9 oz
    strawberry puree
  • 5.3 oz
    Neutral glaze
  • 0.8 oz
    fresh lemon juice

Preparation: Strawberry gel

  1. Mix the neutral glaze with the puree and place into half sphere flexipan.
  2. Freeze.

Strawberry nappage

Ingredients: Strawberry nappage

  • 7.4 oz
    fresh strawberries
  • 8.8 oz
    Neutral glaze
  • 0.8 oz
    fresh lemon juice

Preparation: Strawberry nappage

  1. Mix the fresh strawberry with the neutral glaze and lemon juice.
  2. Keep in a squeeze bottle. 

 

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