Mini Charlotte of Quescrem Concentrated Yoghurt and berries

Composition

BISCUIT À LÁ CUILLERE

Ingredients

120 g Fresh egg white
120 g Sugar
80 g Egg yolk
120 g Loose flour

Process

  1. Whip the egg whites with the sugar. Add the egg yolks and finally the flour.
  2. Drain with nozzle and sprinkle with powdered sugar.
  3. Bake at 180 ºC, for 10 minutes, with air.
  4. Allow to cool.

KIRSCH SYRUP

Ingredients

100 g Sugar
150 g Water
60 g Kirsch
20 g Strawberry preserve juice

Process

  1. Boil the water with the sugar. Add the kirsch and strawberry juice.
  2. 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

Process

  1. Heat the pulp with the juice to 40 ºC. Add the sugar mixed with the pectin.
  2. Boil.
  3. Add the chopped fresh strawberries and boil for one minute.
  4. 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

Process

  1. Heat the milk and add the gelatin.
  2. Pour on top of the Quescrem Concentrated Yoghurt slightly warm and stir.
  3. Whip the egg whites with the dextrose and sugar until stiff. Mix with the previous preparation, in enveloping movements.
  4. Shielding inside the charlotte.
  5. Freeze.
  6. Decorate with jam and fresh strawberries.
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