strawberries, meringues and Tagada strawberry ice cream
Recipe: strawberry marshmallow
Quantity:
200.0 gr caster sugar
30.0 gr invert sugar
30.0 gr glucose
60.0 gr water
1.0 gr white hydrate
1.0 gr cream of tartar
10.0 g gelatin sheet
1.0 gr citric acid
1.0 gr red dye
333.0 gr of total gross weight
PROCEDURE:
In a saucepan, bring the sugar, 20 g invert sugar, glucose and mineral water to a boil. In the bowl of a mixer, put the egg whites, dehydrated egg whites, cream of tartar and 10 gr leftover invert sugar. When the sugar reaches 125 ° C, start whipping the egg whites at maximum speed. At 135 ° C, slowly pour the sugar into the egg whites. Melt the gelatin previously rehydrated in the same pan, then pour it into the marshmallow. Whisk again. Add a few drops of red dye, and the citric acid mixed with little water. Spread the marshmallow on a sheet of greased rhodonite in a 5 mm thick layer. Leave to set, then cut the marshmallow into cubes.
Recipe: STRAWBERRIES
Quantity:
250.0 gr strawberries
45.0 gr caster sugar
295.0 gr total gross weight
PROCEDURE:
take the strawberries and cut them in half. Dust them with powdered sugar and set aside for 1 hour in the refrigerator.
Recipe: tagada chips
Quantity:
20.0 gr tagada
20.0 gr total gross weight
PROCEDURE:
put tagada strawberries in the microwave on parchment paper for 5 seconds, the outlets put back parchment paper then spread with a roller finely. store in an airtight container.
Recipe: meringue shells
Quantity:
240.0 gr egg white
200.0 gr caster sugar
200.0 gr icing sugar
1.0 gr red dye
2.0 gr dehydrated egg white
643.0 gr total gross weight
PROCEDURE:
In a mixer bowl, whip the egg whites and squeeze the caster sugar. Add the icing sugar, red dye and dehydrated egg whites using a flexible spatula. Line flexible molds in the shape of half-sphere 3 cm in diameter. Bake in a ventilated oven at 86 ° C for 2 h.
Recipe: Tagada strawberry ice cream
Quantity:
1000.0 gr milk
100.0 gr cream
80.0 gr caster sugar
200.0 gr egg yolk
60.0 gr atomized glucose
120.0 gr butter
300.0 gr tagada strawberries
30.0 gr lemon juice
1890.0 gr total gross weight
PROCEDURE:
cook in the English except for the lemon juice which will be added once the English has cooled. Leave to mature for 24 hours then spin the ice cream.
Recipe: strawberry juice
Quantity:
200.0 gr strawberries
10.0 gr water
15.0 gr caster sugar
225.0 gr total gross weight
PROCEDURE:
hull the strawberries. Place them in a dish, add the water and sprinkle with sugar. Film the dish, then cook in a double boiler for 2 h. Filter the juice obtained in a kitchen towel so that it is clear.
Recipe: Assembly
PROCEDURE
Arrange 5 half strawberries on a plate. Add a marshmallow cube and a Tagada crisps. Garnish 2 shells of meringue with Tagada strawberry ice cream and place on the plate. Finish with a few drops of strawberry juice.
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