Strawberry lime gel

Ingredients: Strawberry lime gel

  • 1 g
    carob gum
  • 2,5 g
    NH pectin
  • 60 g
    sugar

Preparation: Strawberry lime gel

  1. Mix.

Ingredients: Strawberry lime gel

  • 240 g
    strawberry puree
  • 40 g
    raspberry puree
  • 1 g
    lime zest
  • 20 g
    Lime juice

Preparation: Strawberry lime gel

  1. Add previous and boil all ingredients together.

Ingredients: Strawberry lime gel

  • 6 g
    citric acid solution

Preparation: Strawberry lime gel

  1. Add and whisk after removing from the heat.
  1. Leave to crystallise.
  2. Smoothen with the hand blender.
  3. Pipe into fleximoulds of 4,5 cm Ø in a thin layer and freeze.

Ruby & strawberry crémeux

Ingredients: Ruby & strawberry crémeux

  • 122 g
    Cream 35 %
  • 135 g
    milk
  • 22 g
    sugar
  • 69 g
    egg yolks

Preparation: Ruby & strawberry crémeux

  1. Cook into anglaise.

Ingredients: Ruby & strawberry crémeux

  • 6 g
    gelatine sheet 120B
  • 216 g
    CHR-R36RB12

Preparation: Ruby & strawberry crémeux

  1. Pour the anglaise over the combined chocolate and gelatine.
  2. Mix with the blender.

Ingredients: Ruby & strawberry crémeux

  • 80 g
    wild strawberry puree
  • 20 g
    raspberry puree

Preparation: Ruby & strawberry crémeux

  1. Add and mix in. Allow to cool completely in the fridge and then whisk until smooth.

Ingredients: Ruby & strawberry crémeux

  • 120 g
    frozen strawberries

Preparation: Ruby & strawberry crémeux

Add to above mix

  1. Further fill the fleximould of 4.5 cm Ø: on top of the gel, pipe a layer of the cremeux.
  2. Freeze.

Herb-infused white chocolate mousse

Ingredients: Herb-infused white chocolate mousse

  • 160 g
    Sheep milk
  • 4 g
    Geranium leaves
  • 3 g
    Kaffir lime leaves
  • 2 g
    Chamomile flowers
  • 2 g
    Melissa leaves
  • 2 g
    mint leaves

Preparation: Herb-infused white chocolate mousse

  1. Cold infuse milk with the herbs overnight.
  2. Strain the next day.
  3. Heat to 60º.

Ingredients: Herb-infused white chocolate mousse

  • 14 g
    gelatine sheet 120B

Preparation: Herb-infused white chocolate mousse

  1. Mix in.

Ingredients: Herb-infused white chocolate mousse

Preparation: Herb-infused white chocolate mousse

  1. Pour previous hot mixture over the chocolate.
  2. Emulsify and leave to cool at 30°C.

Ingredients: Herb-infused white chocolate mousse

  • 320 g
    Semi-whipped cream 35%

Preparation: Herb-infused white chocolate mousse

  1. Fold in with cooled-down mixture.
  1. Pipe a layer of the mousse in fleximoulds of 10 cm Ø.
  2. Press the frozen gel-crémeux inserts into the mousse.
  3. Further fill with mousses and even the surface.
  4. Freeze.

Pistachio soft sponge

Ingredients: Pistachio soft sponge

  • 170 g
    eggs
  • 10 g
    Vanilla extract
  • 70 g
    icing sugar
  • 70 g
    pistachio flour
  • 30 g
    almond flour

Preparation: Pistachio soft sponge

  1. Beat together in a stand mixer with a whisk attachment, into a sabayon

Ingredients: Pistachio soft sponge

Preparation: Pistachio soft sponge

  1. Add to the previous mixture.

Ingredients: Pistachio soft sponge

  • 130 g
    egg whites
  • 75 g
    Granulated sugar
  • 5 g
    Albumin powder
  • 1 g
    Spirulina powder

Preparation: Pistachio soft sponge

  1. Beat into a meringue.
  1. Combine both mixtures.

Ingredients: Pistachio soft sponge

  • 65 g
    cake flour

Preparation: Pistachio soft sponge

  1. Fold in.
  1. Spread to 0.8 cm on a silicone mat and sprinkle with ground pistachio.
  2. Bake for about 15 min at 165°C.
  3. Cut out discs of 7.5cm. Lightly brush with the geranium and chamomile syrup.
  4. Place on top of a thin Velvet chocolate disc of the same diameter (7.5cm)

Strawberry sablée

Ingredients: Strawberry sablée

  • 90 g
    Cold butter
  • 165 g
    flour
  • 22 g
    almond powder
  • 30 g
    starch
  • 15 g
    Strawberry powder
  • 80 g
    icing sugar
  • 1 g
    salt

Preparation: Strawberry sablée

  1. Mix in the stand mixer (with paddle attachment) until a wet, sandy texture.

Ingredients: Strawberry sablée

  • 50 g
    Egg

Preparation: Strawberry sablée

  1. Add to the dough and homogenise.
  1. Roll out to 2 mm thickness.
  2. Cut out discs of 7.5 cm Ø.
  3. Bake at 170°C for 8-10 min.

Assembly and decoration

  1. Unmould the frozen mousse.
  2. Glaze with neutral gel.
  3. Place onto the strawberry sablé disc.
  4. Place the Velvet chocolate - pistachio sponge discs on top.
  5. Sprinkle with pistachio powder.
  6. Place a ruby & white chocolate ring around.
  7. Decorate with Atsina cress, fresh chamomile flowers and drops of neutral gel.

Geranium and chamomile syrup

Ingredients: Geranium and chamomile syrup

  • 150 g
    water
  • 150 g
    sugar
  • 4 g
    geranium leaves
  • 4 g
    Chamomile fresh

Preparation: Geranium and chamomile syrup

  1. Boil everything together, let it cool and strain.

Comments

In the recipe: SPRING DREAM some of the ingredients are missing from the page. Please fix this. Thank you.