1000 g strawberry puree
200 g sugar
12 sheets of gelatin
1000 g heavy cream
50 g poppy seed
Step
Put the strawberry puree and sugar in a pot over medium heat,
bring to boil. Add bloom gelatin, cool it down in ice bath. Whisk
heavy cream until soft pick. Fold the cream in the puree, do not
over whisk.
2. STRAWBERRY INSERT
Ingredients
500 g strawberry puree
500 g fresh strawberries
100 granulated sugar
3 g fresh mint
1 sheet silver gelatin
Step
Cook the puree, strawberries and sugar to boil. Add chopped
fresh mint and gelatin.
3. MADELEINE CAKE
Ingredients
6 Vanilla pods
150 g Honey
900 g Melted butter
750 g Sugar
1000 g Eggs
30 g Baking powder
450 g Ground almond flour
600 g AP Flour
Step
Melt the honey and butter together with the vanilla. Sieve the
dry ingredients together. Mix the eggs and sugar to a thick
sabayon. On a slow speed, slowly add the dry ingredients to the
sabayon followed by the melted butter and keep mixing until it
combines. Place 400 g into a pipping bag and freeze it.
4. MIRROR GLAZE
Ingredients
420 g water
840 g sugar
840 g glucose syrup
560 g condensed milk
57 g silver gelatin
280 g cold water
5 g red color powder
Step
Cook sugar with water, glucose and color powder to 106°C.
Deglaze with condensed milk and gelatin (bloomed with
scaled cold water)
5. SUGAR
Ingredients
1000 g Isomalt
100 g Dasani water
4 drop orange color
1 pinch citric acid
Step
Bring the Isomalt and water to 140°C. Add color and citric acid
then bring to 160°C. Start working the sugar.
6. STRAWBERRY SAUCE
Ingredients
500 g strawberry puree
50 g granulated sugar
1 sheet gelatin
50 g Cointreau® 40%
Step
Cook puree and sugar together, add bloom gelatin and
Cointreau®.
