Juicy Strawberry

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Juicy Strawberry

Quantity of servings: 10 portions

Ingredients

Chocolate and Hazelnut Crunch

Terravita Hazelnut Multi Cream 75 g

Cornflakes 90 g

Terravita Topaz 60 Dark Chocolate 80 g

Caramelised hazelnuts 30 g

Strawberry and Wild Strawberry Compote

Strawberry purée 150 g

Wild strawberry paste 30 g

Sugar 30 g

Glucose syrup 15 g

NH pectin 10.5 g

Citric acid 0.45 g

Fresh strawberries 150 g

Strawberry Namelaka

Strawberry purée 80 g

Glucose syrup 27 g

Gelatine 5 g

Cold water 25 g

Terravita Amber Strawberry Coating 55 g

Mascarpone 80 g

33% cream 150 g

Strawberry Rocher Coating

Terravita Amber Strawberry Coating 200 g

Oil 20 g

Red Chocolate Glaze

Water 450 g

Sugar 900 g

Glucose syrup 900 g

Terravita Alabaster 28 White Chocolate 900 g

33% cream 600 g

Gelatine 75 g

Red food colouring

Preparation method

Chocolate and Hazelnut Crunch

Melt the chocolate in the microwave.
Add the Terravita Hazelnut Multi Cream and mix well.
Add the cornflakes and caramelised hazelnuts.
Mix until evenly combined.
Roll out between two sheets of baking paper.
Cut out the required shapes and chill.

Strawberry and Wild Strawberry Compote

Mix the sugar and citric acid with the pectin.
Heat the strawberry purée, glucose syrup and wild strawberry paste to 40°C.
Add the sugar and pectin mixture and stir well.
Bring to the boil.
Dice the fresh strawberries and add them to the hot compote.
Pour into silicone moulds and freeze.

Strawberry Namelaka

Soak the gelatine in the cold water.
Bring the strawberry purée and glucose syrup to the boil.
Pour over the strawberry coating and gelatine, then blend until smooth.
Add the mascarpone and cream, then blend again.
Chill in the refrigerator.

Strawberry Rocher Coating

Melt the strawberry coating together with the oil.

Red Chocolate Glaze

Heat the water, sugar and glucose syrup to 103°C.
Add the bloomed gelatine to the chocolate.
Pour the hot syrup over the chocolate and blend until smooth.
Add the cream and red food colouring, then blend again.
Chill.

Assembly

Whip the strawberry namelaka.
Pipe it into the silicone moulds.
Insert the strawberry and wild strawberry compote.
Pipe another layer of namelaka into the moulds.
Finish with the chocolate and hazelnut crunch.
Level with a pastry spatula and freeze.
Dip the frozen strawberry-shaped desserts into the strawberry coating.
Once the coating has set, cover the desserts with the red chocolate glaze.
Sprinkle with white sesame seeds and decorate with a sugar-paste strawberry calyx.