Strawberry Shortcake

An original recipe by Chef Sarah Kosikowski, L'École Valrhona Pastry Chef - Eastern USA

Recipe for 12 servings

Strawberry Panna Cotta

470g low fat Greek yogurt
13g powdered gelatin
65g water
222g cream
1g strawberry extract
130g sugar
783g strawberry puree
AN red color

Sprinkle the gelatin over the cold water to bloom.
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.
 

Vanilla Streusel

40g butter
45g sugar
67g flour
½ ea. vanilla bean
pinch salt

Combine all dry ingredients on a stand mixer with the paddle attachment.
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 special K cereal or cornflakes
20g freeze dried strawberries
51g slivered almonds
68g vanilla streusel
260g DULCEY Blond Chocolate

Toast almonds until golden brown- cool. Combine cereal, freeze dried strawberries, shortbread and cooled almonds.
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 

336g milk
50g Cap’n Crunch cereal
210g OPALYS white chocolate
385g cream

Combine the cereal and cold milk- let sit for 30 minutes.
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

209g (4ea) eggs
62g (3ea) egg yolk
235g Almond flour
272g Sugar
16g Cornstarch
5g Milk powder

Combine almond flour, sugar, cornstarch and 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 sprigs fresh basil
AN sugar

Thinly slice strawberries, top to bottom, creating round slices.
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.

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