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Strawberry Melba Transparence
Made with Ivoire 35%
Recipe calculated for 24 desserts served in glasses (verrine )
5 stepsRecipe Step by Step
Almond Streuzel
120g butter
120g high gluten flour
120g brown sugar
120g ground almonds
Strawberry Marshmallow
300g caster sugar
70g strawberry pulp
105g inverted sugar
28g gelatine
70g strawberry pulp
150g inverted sugar
as required Pink strawberry colouring
as required Icing sugar
as required starch
Whipped Ivoire And Vanilla Ganache
600g whipping cream 35%
60g inverted sugar
60g glucose
200g IVOIRE 35%
70g BEURRE DE CACAO
900g whipping cream 35%
4 vanilla pods
Strawberry Coulis
225g strawberry pulp
150g ABSOLU CRISTAL NAPPAGE NEUTRE
22g lemon juice
Fresh Strawberry Glaze
210g fresh strawberries
170g ABSOLU CRISTAL NAPPAGE NEUTRE
25g lemon juice
Assembly and finishing
Put 15 g of Almond streuzel and Strawberry marshmallow cubes into the base of the glasses.
Using a plain nozzle, cover the Almond streuzel with Whipped Ivoire ganache (25 g).
Insert a half sphere of Strawberry coulis. Using a 20 mm fluted nozzle, make an attractive pointed rosette shape with the Whipped Ivoire ganache (45 g). Pour the Fresh strawberry coulis into the gaps in the rosette and decorate with a half strawberry.