Strawberry Shortcake

VALRHONA

VALRHONA

Premium Supplier 25th January 2016

Strawberry Shortcake

An original recipe from Sarah Kosikowski, L’École du Grand Chocolat Valrhona Pastry Chef Eastern USA, makes 12 portions

Ingredients

  • STRAWBERRY PANNA COTTA
  • 470 g low fat Greek yogurt 13 g powdered gelatin
  • 65 g water
  • 222 g cream
  • 1 g strawberry extract 130 g sugar
  • 783 g strawberry puree
  • VANILLA STREUSEL
  • 40 g butter
  • 45 g sugar
  • 67 g all-purpose flour 0.5 ea vanilla bean Pinch salt
  • STRAWBERRY CRUNCH ROCHER
  • 80 g Special K cereal
  • 20 g freeze dried strawberries
  • 51 g slivered almonds
  • 68 g vanilla streusel
  • 260 g DULCEY 32% CHOCOLATE
  • CEREAL WHIPPED GANACHE
  • 336 g milk
  • 50 g Cap’n Crunch cereal
  • 210 g OPALYS 33% CHOCOLATE
  • 385 g cream
  • SOFT ALMOND CAKE
  • 209 g (4 ea) eggs 62 g (3 ea) egg yolk 235 g almond flour 272 g sugar
  • 16 g cornstarch
  • 5 g milk powder
  • BASIL INFUSED STRAWBERRY
  • 36-40 whole strawberries
  • 4 ea sprigs fresh basil
  • AN sugar

Method

STRAWBERRY PANNA COTTA

Sprinkle the gelatin over the cold water to bloom. Bring the cream to a boil and add gelatin to melt completely.

Combine yogurt with puree, sugar and strawberry extract and process with an immersion blender until smooth.

Add the cream with gelatin to the mix and process again.

Divide between 12 glasses (approximately 115 g per glass depending on size) and chill for 4 hours.

VANILLA STREUSEL

Combine all dry ingredients on a stand mixer with the paddle attachment.

Add cold diced butter and mix on low speed until pea sized pieces are formed. Place on a perforated baking sheet lined with paper or a silpat and bake at 157 ̊C (315 ̊F) until lightly colored - spreading and redistributing streusel during the baking process.

Cool and break into smaller pieces.

STRAWBERRY CRUNCH ROCHER

Toast almonds until golden brown - cool. Combine cereals, freeze dried strawberries, shortbread and cooled almonds.

Temper the DULCEY 32% chocolate and pour over the dry mixture.

Gently, but quickly, fold the mixture to thoroughly coat with the chocolate.

Pour onto a silpat lined sheet pan and spread without pressing or flattening. Once the chocolate is set, break rocher into pieces.

CEREAL WHIPPED GANACHE

Combine the cereal and cold milk - let sit for 30 minutes. Strain and rescale to 112 g. Melt OPALYS 33% chocolate to 41 ̊C (105 ̊F). Bring the cream to a boil and slowly pour over the melted OPALYS 33% chocolate in several additions to create an elastic core.

Add the cold infused milk and process with an immersion blender to perfect the emulsion.

Let set overnight (minimum 6 hours) before using.

SOFT ALMOND CAKE

Combine almond flour, sugar, cornstarch and milk powder. Beat eggs with yolks until smooth (do not incorporate air).

Add the eggs to the dry mixture and blend until smooth.

Spread batter evenly into a sprayed and paper line half sheet pan.

Bake at 177 ̊C (350 ̊F) until golden brown (approx 9-12 min). Let cool completely then use a cutter with the correct dimensions to snuggly fit into the glass that will be used for the finished dessert.

Keep cake discs wrapped and chilled until ready to plate.



BASIL INFUSED STRAWBERRY

Thinly slice strawberries, top to bottom, creating round slices.

Gently spread sliced berries flat in a cryo-vac or plastic bag. Strawberries should be dispersed evenly.

Add sugar, if necessary, depending on sweetness of berries, to the bag then place basil on top of berries.

Seal bag, removing excess air but taking care not to crush the berries.

Let berries infuse overnight refrigerated

When ready to use, open bag and drain berries, discarding basil.

ASSEMBLY & FINISHING

Thinly slice strawberries, top to bottom, creating round slices.

Gently spread sliced berries flat in a cryo-vac or plastic bag. Strawberries should be dispersed evenly.

Add sugar, if necessary, depending on sweetness of berries, to the bag then place basil on top of berries.

Seal bag, removing excess air but taking care not to crush the berries.

Let berries infuse overnight refrigerated

When ready to use, open bag and drain berries, discarding basil.

Using tempered DULCEY 32% chocolate, create chocolate decor in desired shapes to be used as decor for the finished verrine.

Garnish the Strawberry Panna Cotta with Basil Infused Strawberry slices and Strawberry Crunch Rocher, keeping each separate on one side of the glass. Add chocolate decor and fresh micro basil.

Place a round of Soft Almond Cake on top, taking care to not press down and preserve the space surrounding the rocher and strawberry garnish.

Whip the Cereal Whipped Ganache by hand just until a soft peak is reached.

Using a large spoon or piping bag with a straight tip, finish the verrine with a dollop of the Whipped Ganache.

Serve immediately.