Strawberry Lovissimo

STRAWBERRY LOVISSIMO

A light fruity dessert with a simple, minimalist form. It’s the perfect combination of a strawberry sponge cake, delicate lemon cream, intense strawberry jelly, and light mousse based on white chocolate with prosecco flavour.

VideoRecipePhoto

Used products and decorations

COCOA BUTTER
COCOA BUTTER
Code 2371
CHOCOLATE WHITE 29%
CHOCOLATE WHITE 29%
Code CHB28XXB3
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Recipe

STRAWBERRY SPONGE CAKE
Ingredients:
4Eggs
270 gSugar
10 gConcentrated strawberry paste
200 gOil
200 gMilk
340 gWheat flour
10 gBaking powder
Preparation:

Whisk the eggs with sugar until white foam is obtained. Add the oil, milk and strawberry paste. Add sifted flour and baking powder. Spread a thin layer on a tray with baking paper. Bake at 160°C for 18 min. After baking cut out desired shape.

LEMON CREAM
Ingredients:
200 gLemon juice
140 gCream 30% fat
100 gButter
160 gGlucose syrup
20 gCorn starch
130 gIcing sugar
230 gEggs
10 gGelatine
50 gWater
100 gBarima Artisanal Cocoa butter (code 2371)
2 gLemon zest
Preparation:

Soak the gelatine in the water. Heat up to 82°C the lemon juice, cream, glucose syrup, eggs, sugar, starch and zest. Add soaked gelatine. Cool down to 40°C. Add cold butter and cocoa butter. Emulsify and pour into molds. Freeze.

STRAWBERRY GEL
Ingredients:
500 gStrawberry puree
100 gSugar
25 gConcentrated strawberry paste
6 gAgar
Preparation:

Combine all ingredients together and boil. Pour into a bowl and place in the fridge to cool it down. Blend the cooled jelly until a gel form is obtained.

CHOCOLATE MOUSSE WITH PROSECCO
Ingredients:
250 gCream 32% fat
30 gGelatine
150 gWater
300 gBarima Artisanal White chocolate 29% (code CHB28XXB3)
60 gConcentrated Prosecco paste
750 gWhipped cream 32% fat
Preparation:

Soak the gelatine in the water. Boil the cream and pour over the white chocolate and soaked gelatine. Add Prosecco paste and mix. Gently combine with the whipped cream.

SHINY COATING
Ingredients:
150 gWater
300 gSugar
300 gGlucose syrup
200 gCream 30% fat
20 gGelatine
120 gWater
300 g Barima Artisanal White chocolate 29% (code CHB28XXB3)
Preparation:

Soak the gelatine in 120g of water. Boil a syrup (at 103°C) with sugar, water (150g) and glucose. Add white chocolate, cream, pink colorant and soaked gelatine. Mix it with a blender. Pour the shiny coating at 30°C on the frozen cakes.

Coat the frozen mousse with Barima Artisanal white Velly Spray(code AP0379NE) and shine coating.

Decorations

To decorate use chocolate decorations Barbara Decor:

Pick-up sticks dark (code 33722)

scheme

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