240 g cranberries séchées 360 g fresh figs 25 g sunflower seeds 60 g oat flake 35 g sesame seeds
STRAWBERRY BASIL COMPOTE
240 g frozen strawberries 240 g strawberry puree 85 g glucose 35 g sugar 10 g pectin NH 95 g sugar 50 g lemon juice 3 g citric acid 10 g basil
CREAM CHEESE MOUSSE
200 g whole milk 6 g powered gelatine 30 g water 150 g Original american cream cheese 34% fat 100 g white chocolate 35% 375 g Excellence whipping cream 35% fat 125 g Crème au Mascarpone Elle & Vire
SUBLIME
200 g Sublime, Cream with Mascarpone 20 g sugar 1/2 pod vanilla Pieces of dried strawberries
WHITE COATING
1000 g Valhrona Opalys white chocolate 450 g cocoa butter g QS de colorant jaune liposoluble g QS de colorant vert 250 g pistachios
Combine all the ingredients using a flat beater and roll out evenly at the bottom of a square mould.
2
STRAWBERRY BASIL COMPOTE
Infuse the strawberry purée with the basil. Strain. Add the whole frozen strawberries. Once the fruits are warm, add the pectin and mix with the 35 g sugar (A). Bring to a boil. Add the second quantity of sugar (B), bring back to the boil and add the glucose.
Cool down to 50 °C (122 °F) and add the lemon juice and citric acid. Pour directly onto the energy bar and freeze.
3
CREAM CHEESE MOUSSE
Hydrate the gelatin with the water. Boil the milk, add the gelatin and pour over the cream cheese, followed by the white chocolate.
Mix. At 25 °C (77 °F) add the cream and mascarpone whipped together.
Pour over the strawberry compote and smoothen the surface.
4
SUBLIME
Whip all the ingredients together except for the dried strawberries.
Pipe strips of cream using a piping bag with a smooth No. 8 nozzle. Sprinkle with pieces of dried strawberries. Freeze.
5
WHITE COATING
Melt the ingredients together
6
ASSEMBLY
Cut out rectangles sized 2 cm x 9 cm. Dip them halfway into the white chocolate pistachio coating. Cut out sublime strips of 9 cm and place them on one side of the bar. Cut strawberry pieces, coat them with a neutral glaze and place them on the bar.
Recipes
