718 g mara des bois strawberry purée 107,7 g ciflorette strawberries 7,2 g corn starch 17,9 g fine sugar 21,5 g egg yolks 2,2 g gelatin mass 71,8 g Micro cup unsalted gourmet butter 82% fat
French meringue
37 g egg whites 37 g fine sugar 37 g icing sugar
Strawberry compote
14,6 g fine sugar 24 g inulin 2,9 g pectin NH 56,2 g fraises entières (Bille) 56,2 g ciflorette strawberries 34,5 g strawberry puree 34,5 g mara des bois strawberry purée 17 g lime puree
Syrup at 15°B
0,2 g water 0,1 g fine sugar
Water-soluble red liquid food colouring
0,2 g syrup at 15°B 0,1 g colorant rouge fraise hydrosoluble
Rose chantilly cream
405,9 g Excellence whipping cream 35% fat 6,9 g sirop de rose 0,2 g water-soluble red liquid food 81,2 g mascarpone 1,7 g Chantifix 4,3 g fine sugar
Mix the cold water with the gelatine powder and leave to take in the refrigerator (approx 20 mins depending on the quantity used).
Do not heat in the microwave. Use once the gelatine has solidified.
3
Creamy strawberry merveilleux
Melt the purée and mix with the fresh strawberries. Make a crème pâtissière. When it reaches 40°C (104°F)., add the gelatine, incorporate the butter and
mix together.
4
French meringue
Whip the egg whites and stiffen with the caster sugar in three goes. Next, add the sifted icing sugar and mix with a spatula. Pipe equally-sized balls and sprinkle with icing sugar before cooking, first at 105°C (221°F).for 45 minutes with the damper open, then at 90°C (194°F). for 2 hours.
Store in an airtight container.
5
Strawberry compote
Mix the sugar, inuline and the pectin.
Heat the purées, the whole frozen strawberries and the fresh strawberries to 45°C (113°F). Incorporate the sugars and mix vigorously using a whisk.
Heat to 85°C (185°F), stirring continuously. Do not mix. Pour 24 g into each black Koonies mould.
6
Syrup at 15°B
Bring the water and sugar to the boil, then leave to cool.
7
Water-soluble red liquid food colouring
Mix the water-soluble, powdered food colouring with the syrup at 15°B.
8
Rose chantilly cream
Mix the mascarpone with 1/3 of the cream and sugar.
Add the cream while mixing.
Incorporate the red food colouring together with the rose syrup. Mix and chill in the fridge to 4°C (39°F)..
9
Assembly and decoration
Pipe 20 g of strawberry cream in the bottom of the shell, add the French
meringue and then, add 25 g strawberry cream. Smooth over the top.
Place the strawberry insert in the centre (pour 24 g in a cylindrical mould).
Using a F8 nozzle, pipe 50 g of rose Chantilly cream all around the insert.
Using a 4 mm cutter, make curls of red chocolate.
Arrange the curls nicely around the merveilleux.
Grate a bit of red chocolate over the dessert as a finishing touch.
Delicately sprinkle with topping sugar.
Recipes
