Saffron strawberry pearls and spices

Pastry recipe

Gluten free

10 personal cakes

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Saffron strawberry pearls and spices
Kevin Lopes

Kevin Lopes

Pastry Chef, Sketch
Some times ago, Kevin Lopes was executive pastry chef at Sketch in London, a constellation of establishments in the heart of an historic Mayfair mansion, directed by the legendary Pierre Gagnaire, ele...
  1. Cumin puffed meringue

    Ingredients

    • Egg white - 146.3 g
    • Sugar - 146.3 g
    • Icing sugar - 97.6 g
    • Cumin - 9.8 g

    Whisk egg whites and add sugar gradually in 3 times.
    As soon as getting meringue consistency, fold in the icing sugar with a rubber spatula.
    Pipe some dots of meringue (with a 12’ plain nozzle) on an oiled tray and sprinkle with crushed cumin seeds.
    Bake at 150°C for 25 min. Cool it down and store in a proper container.
     

  2. Strawberry juice base

    Ingredients

    • Frozen fruits IQF : Strawberry - 876.6 g
    • Sugar - 23.4 g

    Place the strawberries in bowl with sugar.
    Wrap with cling film then cook on bain-marie at 90°C for 3 h.
    Strain through a cloth and cool it down.
     

    In this step

    IQF_Fraise-RVB-150dpi-697x697
    Frozen whole fruit and pieces IQF
  3. Strawberry glaze

    Ingredients

    • Frozen fruit purée 100% : Lime - 18.3 g
    • Sugar - 12.2 g
    • Strawberry juice base - 365.3 g
    • Sugar - 12.2 g
    • pectin NH - 4.3 g
    • Strawberries - Q.S.

    Heat the strawberry juice.
    At 40°C, add sugar mixed with the pectin NH, and boil for 1 min.
    Add the Lime purée and cool it down.
    Before use, temper the glaze to 29°C and glaze strawberry pearls (5 per portion).
     

    In this step

    PuréeSurgelée_Citronvert-RVB-150dpi-697x697
    Frozen fruit purées
  4. Strawberry marmalade

    Ingredients

    • Frozen fruit purée 100%: Strawberry - 168.6 g
    • Frozen fruit purée 100% : Lemon - 21.3 g
    • Strawberries - 337.9 g
    • Sugar - 45.6 g
    • Vanilla pod - 0.6 g
    • Cinnamon (sticks) - 2.4 g
    • Star anise - 2.4 g
    • pectin NH - 6.5 g

    In a pan, strawberries tremlings (from the juice) and 100% strawberry purée with sugar (35,5 g) and all spices.
    Heat slowly and add sugar (10,1 g) mixed with pectin NH.
    Bring to a boil for 1 min. and add the lemon purée.
    Cool it down, remove spices and mix until marmalade consistency.
     

    In this step

  5. Saffron ice cream

    Ingredients

    • Milk - 419.3 g
    • Cream 35% fat - 104.8 g
    • Iranian Saffron Sargol Grade 1 - 1.6 g
    • Milk powder 0% - 33.5 g
    • Stabilizer - 1.7 g
    • Egg yolk - 50.3 g
    • Sugar - 94.3 g
    • Butter - 94.3 g

    In a saucepan, heat milk, cream and saffron.
    At 35°C, add butter. At 45°C add egg yolks and mix. At 60°C, add sugar mixed with the
    powders, and bring to 83°C.
    Then, blend with a hand mixer.
    Cool it down, then maturate for 12h.
    The next day, strain the mix, blend and use Pacojet, pour in 3 silicones molds palet
    10 cm diameter and freeze.
    Before use, blend the ice cream and store at -14°C.
    Churn then store in container at -14°C.
     

  6. Dried taggiasches olives

    Ingredients

    • Dried taggiasche olive - 600 g

    Chop olives.
    Set on Silpat and dry in oven at 50°C for 4 h.
    Keep storage protected from moisture.
     

  7. Olives caramélisées

    Ingredients

    • Dried taggiasche olive - 210 g
    • Water - 42 g
    • Sugar - 105 g

    In a pan, heat water and sugar and bring to 115°C.
    Add dried olives and mix on side until syrup is covering all olives.
    Put it back on heat and mix for 2 min.
    Set on a silicone sheet.
    Temper.
    Place in the oven at 130°C for 10 min. (to remove extra humidity).
    Cool it down and separate.
     

  8. Lemon jelly cubes

    Ingredients

    • Frozen fruit purée 100% : Lemon - 213.9 g
    • Water - 85.6 g
    • Sugar - 96.3 g
    • Lemon zest - 0.4 pcs
    • Gelatin - 2.6 g
    • Agar agar - 1.3 g
    • yellow coloring - Q.S.

    In a pan, heat water with sugar mixed with agar-agar.
    Bring to boil for 2 min, then, on side add hydrated gelatin.
    Mix and strained on Lemon purée, zest and add the colorant.
    Pour into a 12-cm frame and cool it down.
    Unframe then cut into 1.5 cm cubes.
     

    In this step

    PuréeSurgelée_CitronJaune-RVB-150dpi-697x697
    Frozen fruit purées
  9. Assembly

    With a stencil, spread the strawberry marmalade in the center of the plate.
    Plate 5 strawberries pearls, 5 lemon jelly cubes, 2 quenelles of saffron ice cream,
    3 pieces of cumin meringue.
    Sprinkle sanded olives, olive oil and lime zest.
     

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