Home
The Creations

Entremets

Ponthier - Gariguette strawberry dessert
Descriptive diagram
Ponthier - Gariguette strawberry dessert

Gariguette strawberry dessert

Julien Alvarez
Pastry World Champion 2011
Almond and coconut cream
Butter
Icing sugar
Whole eggs
Ground almonds
Powdered coconut
Cream powder
Cream
PONTHIER coconut purée
165g
130g
10g
65g
65g
15g
110g
110g
Use the beater to mix butter, icing sugar and ground almonds, powdered coconut and cream powder. Gradually add the eggs at room temperature and then the cream and PONTHIER coconut purée. Mix to obtain a smooth, even paste. Pour into a flexipan and cook at 150°C for about 10 minutes.
Coconut Streusel
Butter
Brown cane sugar
Powdered coconut
Ground almonds
T55 flour
Salt
80g
80g
50g
50g
50g
1g
Use the beater to mix all the ingredients together to obtain a smooth, even paste. Strain and then cook on a baking sheet and silpain at 140°C/20 min.
lychee mousse
PONTHIER lychee purée
Caster sugar
Egg yolks
Cream powder
Vanilla pod
White couverture chocolate
Gelatine powder
Soho liqueur
Cream
250g
80g
70g
20g
1
50g
28g
30g
250g
Heat the PONTHIER lychee purée and the vanilla. Add the caster sugar, egg yolks and cream powder. Bring to the boil and then immediately pour the mixture over the white couverture chocolate and the gelatine powder. Add the Soho liqueur. Mix all together. At the same time whip the cream. At 30°C combine the two mixtures. Assemble.
Reconstituted shortbread
Coconut Streusel
Eclat d’or wafer
Salt
White couverture chocolate
155g
55g
1g
85g
Mix all ingredients together delicately with the white couverture chocolate and shape. Freeze.
Candied Gariguette Strawberry
PONTHIER Gariguette strawberry purée
Sugar
Dextrose
Pectin NH
Agar
PONTHIER lime purée
450g
90g
25g
5g
3g
30g
Heat the PONTHIER Gariguette strawberry purée to 40°C, incorporate the sugar, the dextrose, the pectin NH and the agar. Bring to the boil. Remove from the heat and add the PONTHIER lime purée. Process and pour into a flexipan.
Gariguette strawberry icing
PONTHIER Gariguette strawberry purée
Gelatine powder
Glucose syrup
Neutral glaze
100g
83g
160g
700g
Heat all the ingredients to 80°C. Adjust the colour, process and spray.
Gariguette Strawberry and ginger cloud jelly
Sugar
Water
Gelatine powder
PONTHIER Gariguette strawberry purée
Ginger juice
115g
135g
70g
105g
20g
Bring the water and sugar to the boil and then add the gelatine powder. At 30°C, add the PONTHIER Gariguette strawberry purée and the ginger juice. After leaving to cool, whisk to obtain marshmallow-like texture. Pour and then freeze.
Assembly
White couverture chocolate SQ
Fresh strawberries SQ
After cooking the almond coconut cream place it on the round of candied Charlotte strawberry mounded in a flexipan. Freeze. Assemble the following upside down. Pour 300g of lychee mousse in a 20cm circle then place the almond coconut cream / candied Charlotte strawberry. Freeze. Make a ring of reconstituted shortbread around a 20cm circle. Freeze. Ice the dessert with Charlotte strawberry icing. Place the Charlotte strawberry and ginger cloud jelly in the centre of the dessert. Stick the reconstituted shortbread to the edge of the dessert. Place a circle of white chocolate around the cloud of Charlotte strawberry/ginger. Complete the decoration with a few fresh strawberries.
Ponthier