Composition
- Biscuit à lá cuillere
- Kirsch syrup
- Strawberry jam
- Quescrem Concentrated Yoghurt
BISCUIT À LÁ CUILLERE
Ingredients
120 g Fresh egg white
120 g Sugar
80 g Egg yolk
120 g Loose flour
120 g Sugar
80 g Egg yolk
120 g Loose flour
Process
- Whip the egg whites with the sugar. Add the egg yolks and finally the flour.
- Drain with nozzle and sprinkle with powdered sugar.
- Bake at 180 ºC, for 10 minutes, with air.
- Allow to cool.
KIRSCH SYRUP
Ingredients
100 g Sugar
150 g Water
60 g Kirsch
20 g Strawberry preserve juice
150 g Water
60 g Kirsch
20 g Strawberry preserve juice
Process
- Boil the water with the sugar. Add the kirsch and strawberry juice.
- Use to soak the cakes.
STRAWBERRY JAM
Ingredients
250 g Strawberry pulp
100 g Chopped fresh strawberries
100 g Sugar
5 g Pectin NH
30 g Lemon juice
100 g Chopped fresh strawberries
100 g Sugar
5 g Pectin NH
30 g Lemon juice
Process
- Heat the pulp with the juice to 40 ºC. Add the sugar mixed with the pectin.
- Boil.
- Add the chopped fresh strawberries and boil for one minute.
- Keep refrigerated.
QUESCREM CONCENTRATED YOGHURT MOUSSE
Ingredients
307 g Quescrem Concentrated Yoghurt
30 g Whole milk
45 g Dextrose
20 g Sugar
75 g Egg whites
5 g Gelatin hydrated in 25 g cold water
30 g Whole milk
45 g Dextrose
20 g Sugar
75 g Egg whites
5 g Gelatin hydrated in 25 g cold water
Process
- Heat the milk and add the gelatin.
- Pour on top of the Quescrem Concentrated Yoghurt slightly warm and stir.
- Whip the egg whites with the dextrose and sugar until stiff. Mix with the previous preparation, in enveloping movements.
- Shielding inside the charlotte.
- Freeze.
- Decorate with jam and fresh strawberries.
