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CELESTICAL STRAWBERRIES
Made with ALMOND INSPIRATION
Makes desserts for 24 people
5 stepsRecipe Step by Step
SOFT PISTACHIO BISCUIT
50g raw Iranian pistachios
10g pure pistachio paste
40g Caster sugar
80g Whole eggs
20g Dry butter 84%
15g Egg whites
10g Caster sugar
PISTACHIO STREUSEL
55g raw Iranian pistachios
55g Dry butter 84%
55g French white pastry flour
55g Caster sugar
ALMOND INSPIRATION NAMELAKA
150g Whole UHT milk
5g Glucose DE 38 / 40
2.5g 220-bloom gelatin powder
12.5 Water for the gelatin
270g ALMOND INSPIRATION
300g UHT cream 35 %
STRAWBERRY CONFIT
280g Strawberry pulp
50g Glucose DE 38 / 40
85g Caster sugar
7.5g pectin NH
30g Lemon juice
COCONUT SORBET
180g Mineral water
35g Caster sugar
45g glucose powder DE 33
10g Inverted sugar
0.5g carob gum
0.5g guar gum
230g Coconut pulp
Assembly and finishing
Make the Opalys namelaka, strawberry confit, streusel and coconut sorbet.Make the biscuit then spread it into 18 x 18cm frames placed over a baking tray lined with a silicone mat. Bake at 365°F (180°C) for 20-25 mins.Spread the pre-hardened Opalys couverture chocolate between two pieces of logo-bearing transfer paper.Once the couverture chocolate is starting to set, use a cutter to cut out egg shapes with an outer length of 7cm and an inner opening of 5cm. Leave to set at 61°F (16°C).Use a 14cm egg-shaped template with a hole in the center to spread the strawberry confit in the middle of the plate (use approx. 10g).Use a piping bag with a Sultane nozzle to pipe 30g of Opalys Namelaka onto the rounded end of the egg.Use a piping bag (no nozzle required) to pipe 8g of strawberry confit onto the center of the namelaka.Cut out three 1.5 x 1.5cm cubes of soft pistachio biscuit and place them on the dessert (see photo).Place 8g of baked streusel onto one side of the dessert. Wash and quarter the strawberries.Place three pieces of fresh strawberry onto the dessert, as well as three Sosa sliced freeze-dried strawberries.Place a chocolate decoration on top of the namelaka.As soon as you are ready to serve, place a quenelle of coconut sorbet onto the pistachio streusel.