The Creations

Plated desserts

Camarosa Strawberry

Descriptive diagram

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.