Tomato-strawberry and mascarpone log
Pastry recipe
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RICH SHORTCRUST PASTRY
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MASCARPONE AND VANILLA CREAM
Ingredients
- Mascarpone - 500 g
- Milk - 100 g
- Gelatin - 6 g
- Sugar - 100 g
- Vanilla pods - 1
- Whipped cream - 300 g
Bring the milk to the boil with the vanilla, sugar and gelatin.
Mix with the mascarpone.
At 35°C, add the whipped cream.
Pour into silicone moulds, halfway up. -
STAWBERRY AND TOMATO MOUSSE
Ingredients
- Frozen fruit purée 100%: Strawberry - 300 g
- Lemon (juice) - 20 g
- Gelatin - 20 g
- Sugar - 100 g
- Whipped cream - 450 g
Mix the melted gelatin into the purees and sugar.
Add the whipped cream.
Garnish the silicone mould, halfway up.
Add the set cream.In this step
Frozen fruit purées -
BASIL AND STRAWBERRY SYRUP
Ingredients
- Frozen fruit purée 100%: Strawberry - 300 g
- Sugar - 20 g
- Basil water - 100 g
- Water - 100 g
- Tomato (puree) - 50 g
Bring all the ingredients to the boil together, strain after infusion.
In this step
Frozen fruit purées -
BISCUIT JOCONDE
Ingredients
- Icing sugar - 120 g
- Flour - 40 g
- Egg - 200 g
- Butter - 30 g
- Sugar - 80 g
- Almond powder - 140 g
- Egg white - 170 g
Mix the icing sugar, almond powder, flour and eggs together.
Beat the egg whites and sugar until firm.
Mix both mixtures together with the melted butter.
Finely spread on a sheet and bake at 200°C. -
STRAWBERRY-TOMATO GLAZE
Ingredients
- Frozen fruit purée 100%: Strawberry - 200 g
- Crème fraîche - 300 g
- Gelatin - 6 g
- Neutral glaze - 300 g
- White chocolate - 700 g
- red coloring - QS
- Tomato (puree) - 150 g
Mix everything together, except for the chocolate, and bring to the boil.
Add the chocolate and fold in delicately.
Heat to 40°C before use.In this step
Frozen fruit purées -
DECORATION
Ingredients
- White chocolate - 1000 g
- Strawberries - QS
- Cherry tomato - QS
- Almonds (slivered and caramelized) - QS
