SOC Chef - Producer & collector of 100% natural ingredients, with a passion for gastronomy

Original recipe by Eric Ortuño - Cagette de fraises

Original recipe by Eric Ortuño.
Pastry Chef & Learning Director.
Associate Founder of l’Atelier Barcelona.
Relais Desserts International.

For 30 units.

Freeze-dried strawberry Mousse

Whole milk - 125 g
Gelatin mass Soc Chef - 26 g
White chocolate - 175 g
Fleurette cream - 250 g
Freeze-dried strawberry powder Soc Chef - 25 g

Boil the milk, add the gelatin mass. Pour over the white chocolate and the freeze-dried strawberry to obtain a ganache. At 40ºC, stir in the whipped fleurette cream.

Strawberry Compote

Strawberry puree - 225 g
Lemon juice - 45 g
Sugar - 90 g
NH Pectin Soc Chef - 9 g
Fresh diced strawberries - 180 g

Heat the strawberry puree to 40ºC and add the pectin mixed with the sugar. Bring to a boil for 30 seconds, add the strawberry dice and bring to a boil again.

Almond Lime Biscuit

Almond powder - 160 g
Sugar - 135 g
Whole eggs - 240 g
Butter - 70 g
Egg whites - 55 g
2 lime zest - 10 g
Sugar - 35 g

In the thermomix, blend the almond powder with the sugar and the eggs. Add the melted butter at 50ºC. Whisk the egg whites with the sugar and mix with the almond mixture. Cook on a tray at 180ºC for 10 minutes.

Lime cream

Fleurette cream - 500 g
Egg yolks - 240 g
Sugar - 120 g
X58 Pectin Soc Chef - 6 g
1 lime zest - 5 g

Heat the fleurette cream to 40ºC with the lime zest. Add the pectin mixed with the sugar. Pour over the egg yolks. Continue cooking at 82ºC. Mix.

Strawberry Pearls

Strawberry puree - 400 g
Sugar - 50 g
Agar Agar Soc Chef - 4 g

Mix the strawberry puree with agar agar and sugar. Bring to boiling. With the help of a bottle, dose the strawberry pearls in a cold sunflower oil bath. Then rinse the pearls with water to remove the excess of oil.

Assembly

Make some chocolate fruit boxes. In a frame of 30 x 20 x 3 cm, on top of the cake, put a layer of strawberry compote, a layer of lime cream. Block in the cold and put a layer of freeze-dried strawberry mousse. Freeze and cut to size of the box. Decorate with fresh fruit and strawberry pearls.

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