Strawberry Shortcake

Bloom the gelatin in ice water.

Melt the strawberry inspiration.

Heat the cream and sugar.

Temper in the egg yolks.

Combine the gelatin, melted chocolate, and egg mixture.

Fold into the soft peak cream.

Combine the ap flour, milk powder, corn starch, granulated sugar, and salt together.

Melt the butter and add the vanilla extract.

Combine the dry ingredients with the melted butter mixture.

Bake at 250F for 15-20 minutes or until fully baked, stir the crumble every 5-8 minutes to prevent any color on the crumbs.

Melt the white chocolate and combine with the baked crumble.

Bloom the gelatin.

Bring cream #1, vanilla, and salt to a boil.

Pour over the white chocolate and bloomed gelatin.

Whisk to combine.

Add in cold cream #2, combine, store in quarts overnight.

Once it’s set overnight, whip the mixture until it form stiff peaks.

Combine all ingredients except the salt into a mixing bowl and paddle until combined.

Spread thinly on a silpat and sprinkle with the flake salt.

Bake at 350F for 12-14 minutes or until dark brown.

Store in quart containers until needed.

Combine the agar agar with the granulated sugar.

Whisk into the strawberry puree.

Bring up to a boil and let it boil for 90 seconds to 2 minutes to fully activate the agar agar.

Whisk in citric acid to taste and then chill in a hotel pan.

Once set, vitamix into a sauce and store in quart containers.

Whisk the egg whites and cream of tartar together until foamy, spoon in the sugar while whisking.

Increase the speed to high once all of the sugar is added.

Whip until stiff.

Combine the cornstarch, apple cider vinegar, salt, and vanilla – whisk until there’s no clumps.

Add to meringue mixture and mix until just combined.

Pipe over the back of round fleximolds using the 805 tip.

Bake with 100% extraction at 250F, low fan.

Bake until the pavlova shell has formed and the center is firm (roughly 1 hour).

Place in an air tight container with silica gel packs – shelf life is 3 days.