Summercup Deluxe Strawberry photo

Summercup Deluxe Strawberry

by David Maenhout

 

Ingredients

  • Strawberry compote
  • Mintinfusion
  • Strawberry ganache

 

Preparation

Strawberry compote

  • 125 g fresh strawberry in small cubes
  • 125 g granulated sugar
  • 0,5 g vanilla pod
  • 75 g buttter
  • 1 g soaked gelatin leaf
  • Heat shortly the strawberries, sugar, vanilla.
  • Remove from fire.
  • Add butter and then gelatin. Let cool down.

 

 

Mintinfusion

  • 30 g water
  • 10 g dried mint
  • Prepare, bring to boil, short infusion, sieve and let cool down

Strawberry ganache

  • 15 g mintinfusion
  • 65 g strawberry puree Crop’s
  • 8 g granulated sugar
  • 16 g honey
  • 160 g white chocolate Callebaut Velvet CHW-R2241NV
  • 20 g butter
  • Pinch of seasalt
  • Pinch of Fruit Pepper Strawberry-Lemon
  • Mix up the mintinfusion, strawberry puree and granulated sugar
  • Bring to boil with honey
  • Mix with the callets until smooth
  • Add gradually butter at 35° and mix well

Finishing

Decoration

  • Make a cup with transfersheet IBC
  • Put the compote and the Callebout Crispearls Strawberry in it
  • Beat up the ganache and pipe on it
  • Finish with transferdecor IBC Spice with cinnamon

Product used

Strawberry puree
Strawberry photo

packaging: 1 kg