Ingredients
For
1
servings
200 g butter
245 g almond powder
190 g 10x sugar
302 g eggs
161 g cream cheese
156 g butter
74 g sugar
180 g strawberry puree
120 g yolks
2 g gelatin
10 g water
433 g puree strawberry
21 g glucose
16 g puree yuzu
21 g sugar
6 g NH pectin
102 g almond paste 100%
96 g white chocolate
1 g sea salt
120 g feuilletine
200 g Debic Tiramisù Cream
vanilla bean (as needed)
10 g sugar
100 g chantilly vanilla
30 g strawberry puree
300 g water
15 g sugar
25 g vegetal gelicant sosa
Preparation
Mix cream butter, almond powder and 10x sugar. Slowly add eggs. Pipe 300g into a 16cm ring mould. Bake at 150˚C for 20 minutes.
Mix cream cheese, butter, and sugar. Once mixed, add yolks, and puree, and cook to 85˚C. Burr mix and add gelatin. Let it cool after mixing. Next day, whip to soft peak and pipe 200g over the sponge and keep in a chiller.
Mix sugar and pectin. Add cold purees and glucose afterwards. Let it sit for 15 minutes. Bring to boil and let it cool down before casting over 100g on the sponge.
Melt down chocolate to 50˚C and mix with the paste. Afterwards, add feuilletine and salt. Spread 100g over the sponge
Whip all ingredients together until soft peak and pipe it right away
Whip all ingredients until soft peaks.
Bring all ingredients to a boil and glaze frozen strawberry gelee.
