Recipe for 12 verrines of 15 cl
- Spiced strawberry jelly
- Pâte à bombe
- Cream cheese mousse
Spiced strawberry jelly
- 120 g sugar
- 75 g water
- ½ vanilla pod
- 5 g gelatine
- ½ cinnamon stick
- 4 star anises
- 180 g fresh strawberries
Mix the sugar in water and leave to cool
Split and scrape the vanilla pod in lukewarm water and let brew for several hours or, if possible, until the next day.
Dip the gelatine in some cold water.
Bring the water, the sugar and the vanilla to a boil.
Add the spices and let brew for 5 minutes, during which time you will mix the strawberries.
Pass the syrup through a chinois before bringing it to a light simmer and add the gelatine before poring the mix on the strawberry pulp.
Pâte à bombe
- 175 g sugar
- 60 g water
- 75 g egg yolk
Mix the sugar and the water and bring to 120°C.
Slowly pour the syrup on the egg, yolks, mixing them at high speed. Let the mixer run until the mix has cooled completely.
Extract 100g of pâte à bombe.
Cream cheese mousse
- 100 g pâte à bombe
- 5 g gelatine
- 250 g cream cheese
- 310 g raised whipping cream
Melt the gelatine and a one third of the cream cheese to it.
Bring to 35°C before incorporating the rest of the cream cheese, of the pâte à bombe and of the whipping cream, which you will have raised previously.
Block the verrines in a recipient with high walls and pour the strawberry jelly in the verrines, making sure to keep the sides clean.
Put away in the refrigerator, tilting the recipient slightly so that the jelly appears tilted inside the verrines. Leave for half an hour approximately.
Place a nice piece of strawberry on the opposite side of the jelly, to give a nice transparent effect.
Add the mousse to the cream cheese and garnish with a plain sleeve, 6mm in diameter.
Sprinkle with pistachio and garnish with fresh strawberries and small leaves of mint.
Take out of the refrigerator 20 minutes before tasting.
For over 80 years, know-how, passion for the work and never-ending creativity at the Baud House transcend the quality and freshness of the raw materials they use. Joël Baud is constantly searching for new natural products with a lot of taste, adapted according to each season. Chocolates, pastries, [...]Read more