Composition
- La Rose Noire Fruity Tart Shells – Strawberry
- Vanilla Diplomate
- Fresh Strawberry
- Rose Water jelly
Diplomate Vanilla Cream
| INGREDIENTS | MEASUREMENT |
|---|---|
| Milk | 270 gr |
| Vanilla pods | 2 pcs |
| Egg yolk | 40 gr |
| Sugar | 55 gr |
| Custard powder | 20 gr |
| Cake flour | 5 gr |
| Butter | 8 gr |
| Gelatin | 5 gr |
| Cream | 200 gr |
Method
Whip the cream. Heat the milk with the vanilla. Whisk the egg yolk with the sugar and add the starch. Pour the milk in the egg mix and put it back in the pan then bring to a boil and fold in the butter. Add the soaked gelatin. Then cool down to 25°c and fold in the whipped cream.
Strawberry Juice
| INGREDIENTS | MEASUREMENT |
|---|---|
| Frozen strawberries | 500 gr |
| Water | 250 gr |
| Sugar | 90 gr |
Method
Cook in a bain-marie till well cooked. Strain out the juice with cheese clothes.
Strawberry Dehydrated
| INGREDIENTS | MEASUREMENT |
|---|---|
| Strawberry puree | 100 gr |
| Sugar | 50 gr |
Method
Cook the strawberry puree with the sugar to a boil. Spread on silicon mat and dry on dehydrator for 2 days. Cut in small pieces.
Rose Water Jelly
| INGREDIENTS | MEASUREMENT |
|---|---|
| Strawberry juice | 250 gr |
| Rose water | 3 gr |
| Agar | 2.5 gr |
Method
Heat the strawberry juice with the rose water. Pour the agar and bring to a boil while mixing well. Pour the jelly on the transfer sheet at 5 mm thick.
