FROZEN CENTRE: STRAWBERRY
Ingredients: -
200g strawberry puree
60g sugar
7g pectin NH
Method: - - - - In a saucepan, combine strawberry puree with half of the sugar and simmer till sugar dissolves. Mix the other half of sugar with pectin and add gradually to the simmering puree steering constantly. Bring to boil and cook for 2 minutes. Freeze.
MIRROR GLAZE
Ingredients: - -
- - 30g gelatin
120g cold water (for gelatin)
280g glucose syrup
300g sugar
150g water
200g condensed milk
300g white chocolate
Food colouring.
Method: - - - - - - Add gelatin to water, stir, and let bloom. Boil sugar, water, and glucose until 103 degrees. Take off heat and add melted gelatin. Add condensed milk and whisk again. Pour mixture over white chocolate until melted. Pour in jug and blend 1 to 2 minutes. Working temperature 28 to 30 degrees.
CREAMCHEESE MOUSSE
Ingredients: -
- 100g plain yoghurt
50g Cream cheese
150g White chocolate
150g Whipping cream
7g Gelatine
28g cold water (for gelatin)
Method:
combine gelatine and cold water and let it bloom for 5 minutes
Pour yoghurt, cream cheese, and chocolate in a bowl. Microwave by 30 seconds impulses till chocolate dissolves. melt gelatin in the microwave (do not allow to boil). add melted gelatin, mix, and let the mixture cool down to room temperature. Whip cream till soft peak and fold in the cheese mixture.