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Gariguette Strawberry

Ponthier - Fresa Mimética
Descriptive diagram
Ponthier - Fresa Mimética

Fresa Mimética

Xavi Donnay
Pastry Chef at Restaurant Lasarte***
BISCUIT
Egg Yolks
Eggs
Sugar
Egg whites
Dehydrated egg whites
Sugar
Flour
Butter
115g
300g
225g
190g
3g
85g
100g
50g
Whisk together the eggs, egg yolks and 225g of sugar. Meanwhile, whisk the lukewarm egg whites with the 85g of sugar and the dehydrated egg whites until the mixture becomes firm but creamy. Stir the two mixtures together (egg yolks and egg whites) and incorporate the sifted flour. Mix gently and add the butter which has been softened at 40°C. Bake in the oven at 180°C for 8 minutes.
WHITE CHOCOLATE AND YOGHURT CRISP
Almond paste
White chocolate
Yoghurt powder
Feuilletine
100g
100g
10g
50g
Melt the white chocolate and mix with the other ingredients. Roll out to 4mm thick and freeze. Once the mixture has frozen, cut with a cookie-cutter and keep in the freezer.
STRAWBERRY AND LIME MOUSSE
PONTHIER Gariguette strawberry purée
White chocolate
Whipped cream
Gelatine
PONTHIER lime purée
170g
285g
345g
4 sheets
20g
Melt the white chocolate and make a ganache by mixing it with the PONTHIER Gariguette strawberry purée and the PONTHIER lime purée. Add the previously hydrated gelatine and mix in the Thermomix. When the mixture reaches 35°C, add the whipped cream. Pour the mousse into the individual strawberry-shaped moulds for decoration.
STRAWBERRY JELLY
PONTHIER Gariguette strawberry purée
Sugar
Black pepper
Gelatine
250g
15g
SQ
3,5g
Mix the PONTHIER Gariguette strawberry purée with the sugar. Add the previously softened gelatine and incorporate the black pepper.
RASPBERRY Icing
Beetroot liqueur
PONTHIER raspberry purée
Water
Glucose
Sugar
Pectin NH
55g
105g
87g
63,7g
71,2g
46,2g
Heat the beetroot liqueur with the PONTHIER raspberry purée and water to 50°C. Incorporate the glucose, sugar and pectin NH mix then remove from the heat. Cool in a mixture of water and ice. Use at 35°C.
GREEN CHOCOLATE DECORATION
Fat-soluble green colouring
Cocoa butter
White chocolate couverture
1,5g
15g
385g
Melt the cocoa butter and mix with the fat-soluble green colouring in the Thermomix. Incorporate the white chocolate couverture that has been previously melted. Temper at 29°C and stretch over a plastic sheet until the mixture crystallises at 15°C. Mark out irregular shaped patterns on the chocolate couverture to resemble a strawberry.
Assembly
Pour the strawberry and lime mousse into the individual moulds and place them in the fridge for a few minutes. Spread the strawberry jelly, refreeze then add the white chocolate and yoghurt crisp. Add a little more mousse and finish with the biscuit. Freeze. Remove from the moulds and glaze the individual portions and the strawberries with the raspberry icing. Place the green chocolate decoration on the strawberry to represent the strawberry leaf.
Ponthier