SUMMER BREEZE

A magical, summery garden on a plate – an exceptional dessert for the summer. Dessert crumble, refreshing strawberry sorbet, vanilla yogurt foam, chocolate cream, strawberries with mint, and chocolate sponge cake create an incredible taste and visual experience.

RecipePhoto

Used products and decorations

CHOCOLATE DARK 72%

Code CHN72XXA3

CHOCOLATE DARK 56%

Code CHN56XX3

CHOCOLATE WHITE 29%

Code CHB28XXB3

GRILLAGE SHEET WHITE

Code 333022

MINI FLOWERS COLOR set

Code 33996

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Recipe

CHOCOLATE SPONGE CAKE

Ingredients:

240 gButter

80 gIcing sugar

6 gBaking powder

2 gSalt

220 gEgg yolks

340 gEgg whites

320 gSugar

240 gPlain flour

240 gDark chocolate 56% Barima Artisanal (code CHN56XX3)

Preparation:

Whisk the butter with icing sugar and salt. Add the yolks one by one. Then mix with melted chocolate. Separately whisk the whites with sugar and add to the first mixture, gently stirring. Finally, add the flour and baking powder. Put the sponge mass on a 60 x 40 cm baking tray. Bake at 160°C for about 15 - 20 minutes.

STRAWBERRY/MINT GEL

Ingredients:

1000 gStrawberries

200 gSugar

50 gBalsamic vinegar

12 gConcentrated mint paste

12 gAgar

Preparation:

Dice the strawberries. Bring to boil balsamic vinegar with sugar making gastrique. Add agar and mint paste. Leave it aside to set and then mix it using hand-blender until smooth.

CHOCOLATE CREAM

Ingredients:

200 gCream 32% fat (1)

200 gMascarpone

8 gGelatine

340 gCream 32% fat (2)

45 gMuscavado sugar

80 gDark chocolate 72% Barima Artisanal (code CHN72XXA3)

Preparation:

Bring to boil the cream (1) and sugar. Add soaked gelatine and chocolate. Then combine with mascarpone and cold cream (2). Cover the cream with cling film and leave it aside in the refrigator for minimum 12 h. Then whip it.

VANILLA/YOGHURT FOAM

Ingredients:

400 gYoghurt

50 gMilk

50 gIcing sugar

3 gMetil

2.1 gXanthan gum

20 gConcentrated vanilla paste

Preparation:

Mix the yoghurt, milk and icing sugar. Add metil, xanthan gum and vanilla paste and blend it again. Pour it into the gas siphon bottle and leave in the fridge for 2 hours.

STRAWBERRY SORBET

Ingredients:

250 gWater

150 gSugar

50 gGlucose syrup

500 gStrawberry puree

35 gConcentrated strawberry paste

5 gGelatine

Preparation:

Make a syrup boiling the water with sugar and glucose syrup. Add soaked gelatine, strawberry puree and strawberry paste. Freeze.

CRUMBLE

Ingredients:

150 gSugar

60 gDark chocolate 56% Barima Artisanal (code CHN56XX3)

50 gWater

40 gRoasted hazelnuts

10 gBrown sugar

45 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)

45 gHazelnut oil

Preparation:

Heat up to 120ᴼC the water with sugar, then add dark chocolate and stir until chocolate clumps. Roast white chocolate in the oven at 160ᴼC for 20 minutes. Crush and mix all the ingredients adding roasted hazelnuts, brown sugar and hazelnut oil.

Caramelized strawberries

Assembly:

Prepare the ring/band from tempered white chocolate coloured in red. Put the chocolate sponge cake inside the ring. Then build the composition placing one on top the other: caramelized strawberries, chocolate cream, strawberry/mint gel and the crumble. Shape the "quenelle" from strawberry sorbet and place it next to the dessert. Finish the composition with yoghurt foam.

Decorations:

- Mini flowers color Barbara Decor (code 33996)
- Grillage sheet white Barbara Decor (code 333022)
- Fresh herbs