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SUMMER BREEZE

A magical, summery garden on a plate – an exceptional dessert for the summer. Dessert crumble, refreshing strawberry sorbet, vanilla yogurt foam, chocolate cream, strawberries with mint, and chocolate sponge cake create an incredible taste and visual experience.

RecipePhoto

Used products and decorations

CHOCOLATE DARK 72%
CHOCOLATE DARK 72%
Code CHN72XXA3
CHOCOLATE DARK 56%
CHOCOLATE DARK 56%
Code CHN56XX3
CHOCOLATE WHITE 29%
CHOCOLATE WHITE 29%
Code CHB28XXB3
GRILLAGE SHEET WHITE
GRILLAGE SHEET WHITE
Code 333022
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Recipe

CHOCOLATE SPONGE CAKE
Ingredients:
240 gButter
80 gIcing sugar
6 gBaking powder
2 gSalt
220 gEgg yolks
340 gEgg whites
320 gSugar
240 gPlain flour
240 gDark chocolate 56% Barima Artisanal (code CHN56XX3)
Preparation:

Whisk the butter with icing sugar and salt. Add the yolks one by one. Then mix with melted chocolate. Separately whisk the whites with sugar and add to the first mixture, gently stirring. Finally, add the flour and baking powder. Put the sponge mass on a 60 x 40 cm baking tray. Bake at 160°C for about 15 - 20 minutes.

STRAWBERRY/MINT GEL
Ingredients:
1000 gStrawberries
200 gSugar
50 gBalsamic vinegar
12 gConcentrated mint paste
12 gAgar
Preparation:

Dice the strawberries. Bring to boil balsamic vinegar with sugar making gastrique. Add agar and mint paste. Leave it aside to set and then mix it using hand-blender until smooth.

CHOCOLATE CREAM
Ingredients:
200 gCream 32% fat (1)
200 gMascarpone
8 gGelatine
340 gCream 32% fat (2)
45 gMuscavado sugar
80 gDark chocolate 72% Barima Artisanal (code CHN72XXA3)
Preparation:

Bring to boil the cream (1) and sugar. Add soaked gelatine and chocolate. Then combine with mascarpone and cold cream (2). Cover the cream with cling film and leave it aside in the refrigator for minimum 12 h. Then whip it.

VANILLA/YOGHURT FOAM
Ingredients:
400 gYoghurt
50 gMilk
50 gIcing sugar
3 gMetil
2.1 gXanthan gum
20 gConcentrated vanilla paste
Preparation:

Mix the yoghurt, milk and icing sugar. Add metil, xanthan gum and vanilla paste and blend it again. Pour it into the gas siphon bottle and leave in the fridge for 2 hours.

STRAWBERRY SORBET
Ingredients:
250 gWater
150 gSugar
50 gGlucose syrup
500 gStrawberry puree
35 gConcentrated strawberry paste
5 gGelatine
Preparation:

Make a syrup boiling the water with sugar and glucose syrup. Add soaked gelatine, strawberry puree and strawberry paste. Freeze.

CRUMBLE
Ingredients:
150 gSugar
60 gDark chocolate 56% Barima Artisanal (code CHN56XX3)
50 gWater
40 gRoasted hazelnuts
10 gBrown sugar
45 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)
45 gHazelnut oil
Preparation:

Heat up to 120ᴼC the water with sugar, then add dark chocolate and stir until chocolate clumps. Roast white chocolate in the oven at 160ᴼC for 20 minutes. Crush and mix all the ingredients adding roasted hazelnuts, brown sugar and hazelnut oil.

Caramelized strawberries

Assembly:

Prepare the ring/band from tempered white chocolate coloured in red. Put the chocolate sponge cake inside the ring. Then build the composition placing one on top the other: caramelized strawberries, chocolate cream, strawberry/mint gel and the crumble. Shape the "quenelle" from strawberry sorbet and place it next to the dessert. Finish the composition with yoghurt foam.

Decorations:

- Mini flowers color Barbara Decor (code 33996)
- Grillage sheet white Barbara Decor (code 333022)
- Fresh herbs

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