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STRAWBERRY & MINT DESSERT

Strawberry mousse with white chocolate, fruity sorbet, marzipan sponge cake, and crumble are just some of the many components of this dessert, which together create a delicious spring composition. Decorated with fresh herbs and a white chocolate grillage sheet.

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Used products and decorations

GRILLAGE SHEET WHITE
GRILLAGE SHEET WHITE
Code 333022
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Recipe

White chocolate - strawberry mousse
Ingredients:
110gBarima Artisanal White chocolate 29% (code CHB28XXB3)
110gCream 30% fat
25gConcentrated strawberry paste
12gGelatine
60gWater
350gWhipped cream 30% fat
Preparation:

Soak gelatine in cold water. Bring the cream to boil, add the soaked gelatine and pour it over white chocolate. Add strawberry paste and stir until the chocolate melts. Blend it gently with whipped cream and then pour the strawberry mousse into silicone moulds and freeze. Coat the frozen mousses with red shine coating.

Shine coating/red
Ingredients:
150gWater (1)
300gSugar
300gGlucose syrup
200gCondensed milk
20gGelatine
120gWater (2)
300gBarima Artisanal White chocolate 29% (code CHB28XXB3)
Red food colorant
Preparation:

Soak gelatine in cold water (2). Boil a syrup with sugar, water (1) and glucose to 103ᴼC. Add white chocolate, condensed milk and the soaked gelatine and blend it all together adding red colorant at the end. Coat the frozen mousses with shine coating of 32ᴼC.

Marzipan sponge cake
Ingredients:
230gBarima Artisanal Marzipan 50% (code 6160)
160gEggs
20gPlain flour
20gPotato starch
25gButter
50g Vegetable oil
Preparation:

Melt butter in a microwave and combine it with vegetable oil. Whisk marzipan in a mixer bowl, adding the eggs one by one, until stiff foam is obtained. Add flour, previously mixed with potato starch, and finally combine it with the melted butter and vegetable oil. Spread the mass on a tray lined with baking parchment and bake at 175ᴼC for 15 minutes.

Dragon fruit - mint salsa
Ingredients:
200gDragon fruit
10gFresh mint (just the leaves)
2gConcentrated mint paste
Lemon juice
Preparation:

Peel the dragon fruit and cut it into small cubes. Chop the mint leaves. Add mint paste and lemon juice and stir it well. Spread salsa on the baked and pre-cut marzipan sponge cake.

Strawberry sorbet
Ingredients:
250gWater (1)
150gSugar
50gGlucose syrup
5gGelatine
25gWater (2)
500gStrawberry puree
20gConcentrated strawberry paste
Preparation:

Soak gelatine in cold water (2). Boil the water (1) with sugar and glucose and then add the soaked gelatine. Finally add strawberry puree and strawberry paste and stir it thoroughly. Pour the mass into a container and freeze.

Crumble
Ingredients:
300gPlain flour
200gButter
150gSugar
Preparation:

Mix all ingredients until a loose consistency is obtained. Strew the crumble onto a tray lined with baking parchment and bake at 180ᴼC for 12 minutes approximately.

Strawberry - mint sauce
Ingredients:
800gStrawberries (fresh or frozen)
200gSugar
8gConcentrated mint paste
Preparation:

Simmer strawberries with sugar and mint paste until puree. Blend it using a hand blender, strain through a sieve and set aside to cool.

Strawberry mascarpone cream
Ingredients:
250gCream 35% fat (1)
250gMascarpone
8gGelatine
40gWater
15gConcentrated strawberry paste
60gSugar
400gCream 35% fat (2)
Preparation:

Soak gelatine in cold water. Boil cream (1) with sugar and then add the soaked gelatine. Add mascarpone and strawberry paste and stir it thoroughly. Blend it with cold cream (2) and leave aside in refrigerator for 12 hours to set. Whip the cold solidified cream using a mixer on medium speed.

Meringue
Ingredients:
150gEgg whites
150gSugar
Preparation:

Whisk egg whites with sugar until stiff foam is obtained. Form the meringue on a baking parchment using a piping bag. Sprinkle it with coconut flakes on top and dry for 90 minutes at 90ᴼC.

Decoration

Decorate with Barbara Decor chocolate decorations:

  • Barbara Decor Grillage Sheet White (code 333022)
  • Fresh herbs

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