STRAWBERRY DESSERT

Pastry recipe / by Mads KILSTRUP KRISTIANSEN

minimum 20 servings

1. STRAWBERRY SORBET
Ingredients Bring all ingredients to a boil, hand mix, strain and freeze into a Pacojet
cup.
Frozen fruit purée, sugar
Set overnight and pacotize when ready to use.
added : Strawberry - 495g

Frozen fruit purée 100% : In this step

Lemon - 25g

Sugar - 100g

Glucose - 55g

Dextrose - 10g

Stabilizer - 1,5g
Frozen fruit purée,
sugar added :
Strawberry

Frozen fruit purées

2. RED FRUIT BROKEN GEL

Ingredients Bring everything to boil while whisking.
Cool it down in the fridge.
Frozen fruit purée, sugar
Once it has cooled down, blend until smooth.
added : Strawberry - 310g

Frozen fruit purée, sugar In this step

added : Raspberry - 170g

Frozen fruit purée 100% :

Lemon - 60g

Red wine - 300g

Sugar - 170g

Citric acid - 5g Frozen fruit purée, Frozen fruit purée,

sugar added : sugar added :
Gellan - 10g
Strawberry Raspberry

Frozen fruit purées Frozen fruit purées

 3. RED FRUIT CAVIAR
Ingredients
Frozen fruit purée, sugar
added : Strawberry - 90g
Frozen fruit purée 100% :
Lemon - 15g
Beetroot juice - 55g
Red wine - 50g
Heat everything except gelatin to approximately 90°C.
Infuse for 15 min.
Strain and scale up.
For 200 g of juice, use 3.5 g of gelatin.
Melt the gelatine into the juice.
Make small drops in freezing cold neutral oil.
Leave to set and rinse in cold water before use.
In this step

Sugar - 30g

hibiscus tea - 10g

Rose petals - 3g

Gelatin - 3.5g

Frozen fruit purée,

sugar added :
Strawberry

Frozen fruit purées

4. WOODRUFF OIL
Ingredients Blend everything for 6 min.
Strain.
Neutral oil - 200g

Fresh woodruff - 65g

Spinach - 20g
 5. MERINGUE
Ingredients Whisk whites and sugar to meringue.
Pipe small dots on a silicone baking sheet.
Egg white - 100g
Sprinkle with “snow” made of blended hibiscus and rose powder.
Sugar - 150g Bake for 1 h at 100°C.

Hibiscus (extract) - As
required

Rose petals - As required

6. GREEN TONKA MOUSSE

Ingredients Boil apple juice (100 g) and sugar to 116°C.
Mix in the egg whites.
Frozen fruit purée 100% :
Make meringue.
Lemon - 65g

Apple juice - 200g

Blend Tonka beans, apple juice (100 g) and spinach, strain.
Sugar - 120g Melt soaked gelatin into the green juice.
Whisk the cream until light and foamy.
UHT cream 35% fat - 200g

Natural yogurt - 200g Mix the melted gelatin and green juice with the yoghurt, then with the

Gelatine (sheet) - 5 whippe

cream and lastly with the meringue.
Spinach - 100g Pour into a mold and freeze.

Tonka (beans) - 2 In this step

Egg white - 75g

7. MONTAGE
Ingredients When plating the dish, sprinkle with woodruff dust.

Frozen fruits IQF :

Strawberry - QS
Cut some fresh strawberries, raspberries and beetroots and serve on
Frozen fruits IQF :
the plate with the rest.
Williamette raspberry - QS
Woodruff dusting:
Red beetroot - QS
Dry some fresh woodruff and blend into powder.
Fresh woodruff - QS
In this step

Frozen fruits IQF : Frozen fruits IQF :

Strawberry Williamette

Frozen whole fruit raspberry

and pieces IQF Frozen whole fruit

and pieces IQF