Strabella by TALITA SETYADI

strabella-2
INGREDIENTS:

Cashew and Coconut Crust 

120 g                   Roasted cashews
60 g                     Honey
45 g                     Dessicated coconut, roasted
1 g                        Salt
30 g                     Butter

Kaffir Lime Genoise Sponge

150 g                   Eggs
40 g                     Yolks
120 g                   Sugar
20 g                     Melted butter, room temperature
120 g                   All purpose flour
5 g                        Kaffir lime zest

Strawberry and Rosella Syrup

130 g                   Sugar
170 g                   Water
10 g                     Rosella tea
50 g                     Strawberry    liqueur (optional)

Strawberry Compote

125 g                   Strawberry puree
2 g                        Yellow pectin
3 g                        Gelatin
15 g                     Water for gelatin
33 g                     Sugar (A)
27 g                     Sugar (B)

Mascarpone Crème Legere

1/2 sheet
8 cakes
500 g                   Pastry cream
500 g                   Cream with mascarpone

Strawberry Glaze

16 g                     Gelatin powder
80 g                     Water for gelatin (A)
32 g                     Glucose
24 g                     Water (B)
181 g                   Sugar (A)
80 g                     Strawberry puree
192 g                   Heavy cream
120 g                   Mirror glaze

Strawberry Sauce for Garnish

65 g                     Strawberry puree
30 g                     Sugar
1.5 g                    Pectin
1.5 g                    Cornstarch
15 g                     Water

Mascarpone Chantilly

500 g                   Cream with mascarpone
40 g                     Powdered sugar
1 pc                      Vanilla bean pulp

STEPS

Cashew and Coconut Crust

Blend cashews and coconut together in a food processor. Add the remaining ingredients and pulse until well combined. Using a rolling pin, flatten to 5 milimeter (mm) thickness. Freeze and cut with an 8 centimeter (cm) cutter.

Kaffir Lime Genoise Sponge

Mix eggs, yolks, lime zest and sugar until sugar is dissolved. Place over bain-marie and mix until reaches 56°C. Add butter, and fold, then add flour in a few additions. Fold slowly with spatula – careful not to deflate. Spread in baking sheet. Bake at 170°C until lightly browned. Cut with a 6 cm cutter.

Strawberry and Rosella Syrup

Make syrup by mixing sugar and water. Bring to the  boil and add rosella. Let cool and infuse for 24 hours. Strain and add strawberry brandy. Imbibe genoise discs with syrup.

Strawberry Compote

Mix pectin and sugar A. Add to the puree and bring to the boil. Add sugar B and heat to 102°C. Add the diced strawberries, cook for a further three minutes and leave to cool. Set at 5 mm thickness each 6 cm (two tablespoons). When already slightly congealed, add a sponge on top and freeze.

Mascarpone Crème Legere

Make pastry cream, cool to room temperature. Whip the cream, mix carefully with pastry cream, ensuring no lumps.

Strawberry Glaze

Bloom gelatin. Simmer heavy cream. Bring glucose, water (B) and sugar to a boil and deglaze with cream when it reaches 120°C. Add strawberry puree, whisk until simmering then remove from heat and add bloomed gelatin. Blend using an immersion blender with the mirror glaze. Glaze at 30°C.

Strawberry Sauce for Garnish

Mix sugar and pectin together, add to strawberry puree. Bring to the boil over medium heat.

Mix cornstarch with water and add to strawberry when boiled. Stir until thickened and cool completely.

Mascarpone Chantilly

Whip the ingredients together until firm. Place in a piping bag.

To Serve

Fill silicon mold halfway up using the mascarpone crème legere. Add the sponge and compote disc and press until cream comes up the sides. Freeze completely. Glaze when glaze has cooled to 30°C, then place carefully on cashew crust. Place quenelle of mascarpone chantilly on top and decorate.

Decorations: quenelle of mascarpone, strawberry sauce, strawberry slice and glaze, dried strawberry powder, almonds.


Written by FoodieS March 27, 2017.

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