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Strawberry texturas

Strawberries galore!

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Strawberry texturas

At a glance

Serves:
4
Difficulty:
Medium
Method:
40 min.
 
 

Stephane Poussardin

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Ingredients

    • 4 scoops "strawberry-cheesecake" or strawberry ice cream.
    • Fresh red fruit (raspberries, Strawberries, blueberries and currants).
    • 4 red licorice spirals.
    • 100 ml sunflower oil.
    • For the strawberry crumble:
    •  25 gr. flour.
    • 20 gr. ground almonds or 8 gr. strawberry powder.
    • 25 gr. butter.
    • 25 gr. sugar.
    • For the mascarpone ball: 6 balls:
    • 125 gr. mascarpone cheese.
    • 16 gr. Egg yolks (1 yolk approx.)
    • 32 gr. sugar.
    • 50 gr. milk.
    • 125 gr. cream, semi-whipped
    • 1.5 sheets of gelatin.
    • 50 gr. strawberry powder or cocoa powder. You can buy strawberry powder in specialized shops.

Method

For the strawberry crumble :

  • Mix all ingredients, form balls and sand over the silicone sheet.
  • Let stand 20 minutes and bake at 180 º C, about 7 minutes stirring occasionally.

Custard and mascarpone balls:

  1. Boil the milk.
  2. Mix the sugar with the yolks.
  3. Pour the hot milk over the yolks, stir and simmer, stirring in a figure 8 with the spatula, until the cream covers the spatula.
  4. Add the gelatin sheets (previously soaked in cold water).
  5. Remove from heat and gradually add mascarpone cheese, allow to cool, stirring occasionally.
  6. Once cold, gently fold in the semi-whipped cream, for a smooth mousse.
  7. Fill hemispherical candy molds with the custard and freeze about 3 hours.
  8. Remove from molds and put two together to form spheres.


Licorice spirals:

  • Pull on the 2 licorice spirals and separate the 2 strands like spaghetti.
  • Fry in oil at 160 º C.
  • Dry on absorbent paper and stretch out over a tube or pen and let dry.


Assembly

  1. Put a little crumble n the bottom of each dish, then the ice cream and mascarpone cheese balls coated with strawberry powder.
  2.  Decorate with berries and licorice spirals.

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