Salad of red fruits, strawberry crème and merengue
For 10 servings
423 g Debic Cream Plus Mascarpone
228 g caster sugar
128 whole milk
90 g cacao butter
13 g glucose
6 g gelatin powder
6 g almond flour
2 g Maldon salt flakes
175 g shortcrust pastry flour
100 g Debic Cake Butter
86 g icing sugar
50 g flour Manitoba
48 g eggs
40 g almond flour
2 g salt
390 g Debic Mascarpone Cream Plus
330 g Ruby chocolate
230 g strawberry puree
7 g gelatin powder
35 g water for gelatin
20 g glucose
7,5 water of jelly
250 g strawberries
100 g blueberries
50 g lime cress
500 g vanilla ice cream
Mix the gelatin powder with the water.
Heat the milk together with the sugar and the glucose.
Mix in the gelatin mass.
Mix the almond powder and the cacao butter, add a little of the milk mix, bit after bit.
Let cool down for about 45 min.
Add the Debic Cream Plus Mascarpone.
Pour the mixture into the moulds and leave to rest in the fridge overnight.
Soften the butter at 25 C° and add the icing sugar and eggs using the paddle attachment, mix.
Add in sequence the almond flour, Manitoba flour, shortcrust pastry flour and salt.
Leave to rest for one hour in the refrigerator and then roll out the dough to 2,5 mm.
Cut discs with the dough cutter (diameter of 6cm).
Bake at 155°C for 8 minutes.
Melt the chocolate in bain-marie and soak the gelatin in the water.
In the meantime heat the strawberry puree with the glucose, mix in the gelatin and pour the mixture on the melted chocolate and mix until you obtain a homogeneous emulsion.
When the mixture reaches 35°C, add the cold cream.
Store in the refrigerator for, at least, one night.
Place a disc of shortcrust pastry on the mascarpone velvet and arrange in the middle of the plate.
Spoon some strawberry crème next to it and decorate with the strawberries, blueberries, merengue and lime cress.