You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Made with BLOND DULCEY 32%
An original recipe by Chef Sarah Tibbetts
L'École Valrhona Pastry Chef - Eastern USA
Recipe for 12 servings
Recipe Step by Step
Strawberry Panna Cotta
470g low fat Greek yogurt
13g powdered gelatin
1g strawberry extract
783g strawberry puree
AN red color
Bring the cream to a boil and add gelatin to melt completely.
Combine yogurt with puree, sugar and strawberry extract and process with an immersion blender until smooth.
Add the cream with gelatin to the mix and process again.
Divide between 12 glasses (approximately 115g per glass depending on size) and chill for 4 hours.
½ ea vanilla bean
Add cold diced butter and mix on low speed until pea sized pieces are formed.
Place on a perforated baking sheet lined with paper or a silpan and bake at 315˚F until lightly colored- spreading and redistributing streusel during the baking process.
Cool and break into smaller pieces.
Strawberry Crunch Rocher
80g corn flake cereal
20g freeze dried strawberries
51g freeze dried strawberries
68g vanilla streusel
260g DULCEY 35%
Temper the Dulcey Blond Chocolate and pour over the dry mixture.
Gently, but quickly, fold the mixture to thoroughly coat with the chocolate.
Pour onto a silpat lined sheet pan and spread without pressing or flattening.
Once the chocolate is set, break rocher into pieces.
Cereal Whipped Ganache
50g Cap’n Crunch cereal
210g OPALYS 33%
Strain and rescale to 112g
Melt Opalys to 41˚C/105˚F. Bring the cream to a boil and slowly pour over the melted Opalys in several additions to create an elastic core.
Add the cold infused milk and process with an immersion blender to perfect the emulsion.
Let set overnight (minimum 6 hours) before using.
Soft Almond Cake
62g egg yolk
235g Almond flour
5g Milk powder
Beat eggs with yolks until smooth (do not incorporate air).
Add the eggs to the dry mixture and blend until smooth.
Spread batter evenly into a sprayed and paper line half sheet pan.
Bake at 350˚F until golden brown (approx 9-12 min). Let cool completely then use a cutter with the correct dimensions to snuggly fit into the glass that will be used for the finished dessert.
Keep cake discs wrapped and chilled until ready to plate.
Basil Infused Strawberry
36-40 whole strawberries
4 springs fresh basil
Gently spread sliced berries flat in a cryo-vac or plastic bag.
Strawberries should be dispersed evenly.
Add sugar, if necessary, depending on sweetness of berries, to the bag then place basil on top of berries.
Seal bag, removing excess air but taking care not to crush the berries.
Let berries infuse overnight refrigerated.
When ready to use, open bag and drain berries, discarding basil
Assembly and finishing
Using tempered Dulcey, create chocolate décor in desired shapes to be used as décor for the finished verrine.Garnish the panna cotta with infused strawberry slices and rocher, keeping each separate on each side of the glass.Add chocolate décor and fresh micro basil.Place a round of soft almond sponge on top, taking care to not press down and preserve the space surrounding the rocher and strawberry garnish.Whip the cereal ganache by hand just until a soft peak is reached.Using a large spoon or piping bag with a straight tip, finish the verrine with a dollop of the whipped ganache.Serve immediately.