Ingredients
For
4
servings
995 g strawberry purée 10% sugar
165 g red currant purée
33 g fresh lemon juice
182 g sugar
52 g glucose syrup
12 g sorbet stabilizer
390 g water
5 g fresh mint
1 pc lemon grass
1,6 g pepper
5 g rose hip leaves
5 g hibiscus tea leaves
733 g Debic Stand & Overrun
1600 g milk
1,2 g vanilla Madagascar
533 g sugar (1)
65 g glucose powder
69 g milk powder
100 g sugar (2)
314 g egg yolk
23 g sugar (3)
10 g stabilizer Pregel Latte Dark chocolate
250 g Debic butter Crème
250 g blonde cassonade
250 g almond powder
250 g flour
250 g white chocolate
125 g corn oil
125 g cocoa butter
3,5 g red coloring agent, E129
500 g strawberry puree
500 g sugar
15 g pectin
400 g neutral glaze
Preparation
Bring the water to a boil and add the pepper, fresh mint, lemon grass, hibiscus and rose leaves. Infuse for 20 minutes and strain. Adjust the infused water with water to reach 785 g. Add the sugars and stabilizers and mix in the fruit purées.
Combine the cream with the milk, the vanilla pod and the sugar (1) and cook to 50° C. Whisk the egg yolk with the sugar (2) add 1/3 to the previous mixture, mix well and add the rest . premix the stabilizer with the sugar (3), add the mixture and cook to 80°C to pasteurize. Leave to mature at 4°C. Churn the appareil in a ice cream machine and when taken out pour the melted chocolate on the ice cream to obtain stracciatella.
Combine all ingredients to become a short crust dough. Store in the refrigerator. Stretch out at 2,5 mm and cut the base circles. Bake at 160°C.
Combine the ingredients. The use of the corn oil helps to avoid a cracked decoration.
Premix half of the sugar with the pectin. Cook the puree with the remaining sugar and premixed sugar-pectin. After cooling down add the neutral glaze and mix with a hand blender.
Assembly
Fill the inner circles of 2,5 cm high, with a smaller diameter than the main circles, with the vanilla stracciatella ice cream. Freeze. Use the outer circles and place in the baked streusel. Start to fill with the sorbet and push in the vanilla-stracciatella ice cream. Seal with the remaining sorbet. Freeze.
Finishing touch
Unmold the circles and gun spray them with the red spray. Glaze the borders with the strawberry glaze. Decorate with a strip of white chocolate.
