Ingredients
- Genoise
90G Egg White
90G Sugar
60G Egg Yolk
1G Salt
90G Cake Flour
30G Grape Seed Oil
30G Milk
- Vanila Chantilly
100G Mascarpone
300G Debic Stand & Overrun
50G Trimoline
2G Vanilla Pod
- Strawberry Syrup
50G Strawberry Puree
5G Lemon Puree
25G Sugar Syrup 1:1
- Berries Gel
130G Strawberry Puree
20G Raspberry Puree
5G Lime Puree
20G Sugar
0.5G Agar-agar Powder
6G Gel Cream Powder
0.5G Vanilla Pod
- Almond Croustillant
10G Toasted Almond Paste
5G Melted Unsalted Butter
30G White Chocolate 35%
3G Cocoa Butter
0.5G Sea Salt Flakes
30G Feulleutine
2G Toasted Almond Nibs
- Fresh Sweet Strawberry
2 Boxes
Process
Genoise- Whip egg white and sugar into meringue until it reaches a soft peak.
- Fold in egg yolk, milk and salt.
- Fold in sifted cake flour.
- Add in oil and vanilla.
- Bake at 165C for approximately 36 – 30 minutes.
- Place the genoise upside-down after baking.
- Mix all the ingredients well and whip it until it reaches a medium peak.
- Mix all the ingredients well.
- Warm the puree with sugar and agar-agar powder to 65C.
- Switch off the heat, add in gel cream and vanilla pod.
- Keep in a chiller
