Strawberry dessert

Pastry recipe

minimum 20 servings

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Strawberry dessert
Mads KILSTRUP KRISTIANSEN

Mads KILSTRUP KRISTIANSEN

Executive Pastry chef, Formel B restaurants
The 30 year-old Mads Kilstrup Kristiansen, who was born in Horsens, Denmark is the Executive Pastry Chef of the Formel B group that includes gastronomic and bistronomic restaurants, as well as banquet...
  1. STRAWBERRY SORBET

    Ingredients

    • Frozen fruit purée, sugar added : Strawberry - 495g
    • Frozen fruit purée 100% : Lemon - 25g
    • Sugar - 100g
    • Glucose - 55g
    • Dextrose - 10g
    • Stabilizer - 1,5g

    Bring all ingredients to a boil, hand mix, strain and freeze into a Pacojet cup.
    Set overnight and pacotize when ready to use.

    In this step

  2. RED FRUIT BROKEN GEL

    Ingredients

    • Frozen fruit purée, sugar added : Strawberry - 310g
    • Frozen fruit purée, sugar added : Raspberry - 170g
    • Frozen fruit purée 100% : Lemon - 60g
    • Red wine - 300g
    • Sugar - 170g
    • Citric acid - 5g
    • Gellan - 10g

    Bring everything to boil while whisking.
    Cool it down in the fridge.
    Once it has cooled down, blend until smooth.

    In this step

  3. RED FRUIT CAVIAR

    Ingredients

    • Frozen fruit purée, sugar added : Strawberry - 90g
    • Frozen fruit purée 100% : Lemon - 15g
    • Beetroot juice - 55g
    • Red wine - 50g
    • Sugar - 30g
    • hibiscus tea - 10g
    • Rose petals - 3g
    • Gelatin - 3.5g

    Heat everything except gelatin to approximately 90°C.
    Infuse for 15 min.
    Strain and scale up.
    For 200 g of juice, use 3.5 g of gelatin.
    Melt the gelatine into the juice.
    Make small drops in freezing cold neutral oil.
    Leave to set and rinse in cold water before use.

    In this step

  4. WOODRUFF OIL

    Ingredients

    • Neutral oil - 200g
    • Fresh woodruff - 65g
    • Spinach - 20g

    Blend everything for 6 min.
    Strain.

  5. MERINGUE

    Ingredients

    • Egg white - 100g
    • Sugar - 150g
    • Hibiscus (extract) - As required
    • Rose petals - As required

    Whisk whites and sugar to meringue.
    Pipe small dots on a silicone baking sheet.
    Sprinkle with “snow” made of blended hibiscus and rose powder.
    Bake for 1 h at 100°C.

  6. GREEN TONKA MOUSSE

    Ingredients

    • Frozen fruit purée 100% : Lemon - 65g
    • Apple juice - 200g
    • Sugar - 120g
    • UHT cream 35% fat - 200g
    • Natural yogurt - 200g
    • Gelatine leave - 5
    • Spinach - 100g
    • Tonka (beans) - 2
    • Egg white - 75g

    Boil apple juice (100 g) and sugar to 116°C.
    Mix in the egg whites.
    Make meringue.


    Blend Tonka beans, apple juice (100 g) and spinach, strain.
    Melt soaked gelatin into the green juice.
    Whisk the cream until light and foamy.


    Mix the melted gelatin and green juice with the yoghurt, then with the whippe
    cream and lastly with the meringue.
    Pour into a mold and freeze.

    In this step

    PuréeSurgelée_CitronJaune-RVB-150dpi-697x697
    Frozen fruit purées
  7. MONTAGE

    Ingredients

    • Frozen fruits IQF : Strawberry - QS
    • Frozen fruits IQF : Williamette raspberry - QS
    • Red beetroot - QS
    • Fresh woodruff - QS

    When plating the dish, sprinkle with woodruff dust.

     

    Cut some fresh strawberries, raspberries and beetroots and serve on the plate with the rest.

    Woodruff dusting:
    Dry some fresh woodruff and blend into powder.

    In this step

    IQF_Fraise-RVB-150dpi-697x697
    Frozen whole fruit and pieces IQF
    IQF_FramboisesWilliamette-RVB-150dpi-697X697
    Frozen whole fruit and pieces IQF

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