STRAWBERRY LOVISSIMO

A light fruity dessert with a simple, minimalist form. It’s the perfect combination of a strawberry sponge cake, delicate lemon cream, intense strawberry jelly, and light mousse based on white chocolate with prosecco flavour.

VideoRecipePhoto

Used products and decorations

COCOA BUTTER

Code 2371

PICK-UP STICKS DARK set

Code 33722

CHOCOLATE WHITE 29%

Code CHB28XXB3

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Recipe

STRAWBERRY SPONGE CAKE

Ingredients:

4Eggs

270 gSugar

10 gConcentrated strawberry paste

200 gOil

200 gMilk

340 gWheat flour

10 gBaking powder

Preparation:

Whisk the eggs with sugar until white foam is obtained. Add the oil, milk and strawberry paste. Add sifted flour and baking powder. Spread a thin layer on a tray with baking paper. Bake at 160°C for 18 min. After baking cut out desired shape.

LEMON CREAM

Ingredients:

200 gLemon juice

140 gCream 30% fat

100 gButter

160 gGlucose syrup

20 gCorn starch

130 gIcing sugar

230 gEggs

10 gGelatine

50 gWater

100 gBarima Artisanal Cocoa butter (code 2371)

2 gLemon zest

Preparation:

Soak the gelatine in the water. Heat up to 82°C the lemon juice, cream, glucose syrup, eggs, sugar, starch and zest. Add soaked gelatine. Cool down to 40°C. Add cold butter and cocoa butter. Emulsify and pour into molds. Freeze.

STRAWBERRY GEL

Ingredients:

500 gStrawberry puree

100 gSugar

25 gConcentrated strawberry paste

6 gAgar

Preparation:

Combine all ingredients together and boil. Pour into a bowl and place in the fridge to cool it down. Blend the cooled jelly until a gel form is obtained.

CHOCOLATE MOUSSE WITH PROSECCO

Ingredients:

250 gCream 32% fat

30 gGelatine

150 gWater

300 gBarima Artisanal White chocolate 29% (code CHB28XXB3)

60 gConcentrated Prosecco paste

750 gWhipped cream 32% fat

Preparation:

Soak the gelatine in the water. Boil the cream and pour over the white chocolate and soaked gelatine. Add Prosecco paste and mix. Gently combine with the whipped cream.

SHINY COATING

Ingredients:

150 gWater

300 gSugar

300 gGlucose syrup

200 gCream 30% fat

20 gGelatine

120 gWater

300 g Barima Artisanal White chocolate 29% (code CHB28XXB3)

Preparation:

Soak the gelatine in 120g of water. Boil a syrup (at 103°C) with sugar, water (150g) and glucose. Add white chocolate, cream, pink colorant and soaked gelatine. Mix it with a blender. Pour the shiny coating at 30°C on the frozen cakes.

Coat the frozen mousse with Barima Artisanal white Velly Spray(code AP0379NE) and shine coating.

Decorations

To decorate use chocolate decorations Barbara Decor:

Pick-up sticks dark (code 33722)