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Recipe Step by Step
675g strawberry purée
75g powdered glucose
30g SOSA Inulin
9g SOSA Pectin NH
9g SOSA Natur Emul
270g STRAWBERRY INSPIRATION
40g coconut oil
7.5g lemon juice
Heat the fruit purée and water with the glucose and inulin to around 77-86˚F (25-30°C), then add the sugar mixed with the pectin NH and Natur Emul. Slowly heat the mixture to a boil to activate the pectin. Slowly pour this mixture over the melted STRAWBERRY INSPIRATION and coconut oil in several additions. Immediately mix using an immersion blender to make a perfect emulsion. Mix using an immersion blender again and add lemon juice. Pour into molds (Silikomart SF268) and freeze.
315g gluten-free flour blend
115g buckwheat flour
25g baking powder
275g vegan butter
30g egg replacer powder
65g water (for egg replacer powder)
Combine all the dry ingredients in a bowl and set aside. Cream the butter with the sugar. Add the water to the egg replacer powder and let sit several minutes. Then add it to the creamed butter and sugar and mix well. Add the dry ingredients and mix just until the dough comes together. Roll out between two sheets of parchment to 2mm, and freeze until ready to use.
Raspberry beet sauce
95g roasted beets (about 2 medium beets)
110g raspberry purée
9g lemon juice
9g ABSOLU CRISTAL NEUTRAL GLAZE
Roast, cool and peel the beets. In a blender or pitcher using an immersion blender, combine all ingredients and blend until smooth. Refrigerate until ready to use.
BERRY BEET “SALAD”
AN raspberries (sliced)
AN strawberries (sliced)
AN beets (roasted and cubed)
AN buckwheat groats (toasted)
AN freeze dried strawberry pieces
Combine the sliced berries and beets to be used as garnish on the finished dessert. Use the buckwheat groats and freeze dried strawberries a la minute.
ABSOLU CRISTAL SPRAY GLAZE
1000g ABSOLU CRISTAL NEUTRAL GLAZE
Combine the ABSOLU CRISTAL and water, then bring to a boil. Spray immediately using a spray gun with the glaze at 176°F (80°C).
Assembly and finishing
Blast freeze the molded Strawberry Crémeux and unmold.Place on a Silpat and spray with the ABSOLU CRISTAL Spray Glaze. Return to the freezer.Cut the Buckwheat Sablé with an 8cm round cutter, then use a 4.5cm cutter to remove the center and create a donut shape. Bake the bases on a Silpain-lined perforated sheet pan at 310-315˚F (154-157˚C) until light golden brown.Create décor for garnish by spreading tempered STRAWBERRY INSPIRATION between two rectangular strip guitar sheets. Using a bicycle cutter, cut strips on an angle of various widths, then place in a curved tuile mold.Once crystalized, remove the guitar sheets and use a paper coronet to pipe thin lines on the end of the décor. Dust with beet powder and set aside.Once the Buckwheat Sablé bases are cooled, place the sprayed Strawberry Crémeux on the base and allow to defrost slightly.On a white plate, place a spoonful of the Raspberry Beet Sauce and spread with a small offset spatula.Place the Strawberry Crémeux with the base on the Sauce, then pipe an additional 20g of Sauce in the center of the ring.Garnish with STRAWBERRY INSPIRATION décor, Berry Beet “Salad”, toasted buckwheat and freeze dried strawberry pieces.