Strawberry Cup photo

Strawberry Cup

by Maarten Jordaens - Icare4-Food

 

Ingredients

  • Strawberry Confit
  • Yoghurt mousse
  • Almond Crumble
  • Strawberry yoghurt mousse
  • Strawberry Rocks

Preparation

Strawberry confit:

  • 100 g IQF Crop's strawberry
  • 50 g Red fruit coulis Crop's
  • Sliced Mint

Yoghurt mousse:

  • 35 g Iced sugar
  • 75 g Yoghurt
  • 75 g Mascarpone cheese
  • 1 g Gelatine
  • 75 g Whipped cream (35%)
  • 10 g Lime juice

Heat yoghurt and mascarpone in the microwave for 30 sec.

Add iced sugar.

Heat lime juice and add soaked gelatine.

Mix the gelatine with the yoghurt/mascarpone mix.

Add whipped cream slowly.

Fill a silicon shape and freeze.

Almond crumble:

  • 250 g Almond powder (100%)
  • 250 g Cream Butter (Room temperature)
  • 250 g Flour 250 g Sugar

Mix all ingredients by using a kitchen-aid.

Unroll the dough between two baking sheets (+/- 0,5 cm thick).

Bake for 25 minutes at 160°C.

Cool down till room temperature.

Crumble the dough.

Strawberry Yoghurt Mousse:

  • 30 g Iced sugar
  • 75 g Yoghurt
  • 190 g Crop's Strawberry puree
  • 75 g Mascarpone
  • 4 g Gelatine
  • 75 g Whipped cream (35%)

Mix icing sugar, yoghurt, mascarpone and 140 g strawberry puree till a homogeneous mixture.

Heat 50 g strawberry puree and add soaked gelatine.

Mix both mixtures.

Add whipped cream slowly.

Strawberry Rocks:

  • 100 g Rice Crips (Food-Experience by Icare4Food*)
  • 100 g White Chocolate
  • 60 g Strawberry Flakies (Food-Experience By Icare4Food*)
  • 20 g Yoghurt powder (Yopol - Texturas Albery y Ferran adria**)

Melt white chocolate into the microwave.

Add all other ingredients.

Make small rocks with your hands.

Store crisps in freezer.

Finishing

Topping:

  • Strawberry Coulis Crop's
  • Atsina cress
  • Chocolate decoration

*www.food-experience.com - **www.albertyferranadria.com

Product used

Strawberry puree
Strawberry photo

packaging: 1 kg