Dessert “Exotic strawberry”

My name is Aleks Kitiashvili. The confectionery industry is a field I hold a deep passion for and have diligently served for a period of 20 years.
I studied in France and Austria and at present, I am glad to share my acquired experience with the students of DGF School and College “Ikaros”, where I currently work.

Preparation Time

60+ mn

Difficulty

Difficult

CAL

250-500 calories

Type of Food

Dessert

Goes with

Limonati by Borjomi citrus

Recipe author

Aleks Kitiashvili

Ingredients

Caramelized almond biscuit:

Butter

50 gram

Brown sugar

50 gram

Almond flakes

100 gram

Passion fruit cream mousse:

Egg

1 piece

Sugar

80 gram

pastry flour

20 gram

Passion fruit puree

180 gram

Milk

100 gram

Gelatin plate

2 gram

white chocolate

40 gram

cream 33%

150 milliliter

Strawberry compote:

strawberry puree

50 gram

strawberry cubes

100 gram

Sugar

10 gram

pectin

2 gram

mint leaves

1 piece

step

Caramelized almond biscuits: knead the ingredients in a mixer or by hand. Place in the desired bottomless mold and bake at 180 degrees for 10 minutes.

step

Passion fruit cream mousse: heat the milk. Put sugar, eggs, pastry flour and passion fruit puree in a separate bowl. Mix this mass with warm milk and cook for 10 minutes.

step

Pour the hot mass over the chocolate and gelatin mass. Let it cool and mix with the extracted cream. Place in desired mold and freeze.

step

Strawberry compote: heat strawberry puree, mix sugar and pectin.

step

Bring to boiling, put the strawberry cubes and take out of the oven. Immediately put it in the desired mold and freeze it.

step

To assemble the dessert, place a biscuit on a plate, put passion fruit cream mousse and strawberry compote (for glossy effect, dip it in a neutral nappage).

step

Decorate with cut strawberries and mint leaves.

Serve

Bon Appetit!

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