Home
The Creations

Plated desserts

Strawberry

Ponthier - Strawberry Floating Island
Descriptive diagram
Ponthier - Strawberry Floating Island

Strawberry Floating Island

Vanilla emulsion
Milk
White chocolate
Vanilla pods
Gelatine
Single cream
Mascarpone
350g
230g
2
9g
260g
15g
Scrape the vanilla pods and infuse them in the milk. Bring to the boil, pass through a chinois then pour over the white chocolate and the softened gelatine. Chill then add the single cream and the mascarpone.
Strawberry meringue
PONTHIER strawberry purée
Dehydrated egg white
Sugar
450g
30g
40g
Beat all the ingredients together in the mixer at half-speed. Pipe the mixture into buttered half-sphere flexipans for 3 minutes at 90°C in a steam oven.
Strawberry sorbet
PONTHIER strawberry purée
Water
Sugar
Glucose powder
Stabiliser (super neutrose)
Dextrose
Lime zest
1000g
150g
180g
40g
5g
50g
1
Heat the water and sugar to 45°C. Combine the stabiliser with the glucose powder and the dextrose, then add to the sugar and water mixture. Bring to a simmer and pour over the PONTHIER strawberry purée. Add the lime zest. Blend.
Meringue
Egg white
Sugar
Icing sugar
Sugar
Icing sugar
500g
55g
375g
225g
150g
Beat together 55g sugar and egg whites. When firm, add 375g icing sugar. Fold in the 225g sugar and 150g icing sugar with a spatula. On a baking tray, pipe strips of meringue with a n°10 nozzle and bake at 90°C for 2 hours.
Assembly
In a deep dessert dish, place the fresh PONTHIER strawberry purée then cover with a layer of vanilla emulsion. Top with a scoop of strawberry sorbet then strawberry meringue. Pour on more fresh strawberry purée and top with little pieces of meringue.
Ponthier