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Strawberry

A piece of art

Cooking Time

75 mins

Serving Suggestion

30 people

Difficulty

Allergy information

How to make Strawberry

1

Mix the cold water and the gelatine powder together to make the gelatine mass.

2

Microwave until melted and transparent.

3

Store in portions.

4

Scale and melt to use in a specific recipe.

5

Heat the milk and vanilla and pour onto the white chocolate with the 100 g gelatine mass to make the vanilla cream.

6

Add this composition to the custard cream.

7

Add the whipped GOLD CUP® CHANTY DECO.

8

To make the red glazing, boil the water, sugar and glucose.

9

Add the concentrated milk.

10

Pour onto the chocolate, gelatine mass and red colouring.

11

Mix with a mixer until smooth.

12

Fill ¾ of the silicon mould with the vanilla cream.

13

Add the strawberry filling* and a vanilla sponge.

14

Fill the mould with the vanilla cream and place in the freezer.

15

When frozen, dip the pastry in the glazing and sprinkle with sesame seeds.

Notes & Variations

*Use a traditional strawberry compote or feel free to be creative.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

GELATINE MASS:
100g GELATINE POWDER
500g WATER
---------------------------------
VANILLA CREAM:
1000g CUSTARD CREAM
200g WHITE CHOCOLATE
200g MILK
60g VANILLA FLAVOURING
1000g GOLD CUP® CHANTY DECO
STRAWBERRY FILLING*
---------------------------------
RED GLAZING:
150g WATER
300g SUGAR
300g GLUCOSE
200g CONCENTRATED MILK (SWEETENED)
100g GELATINE MASS
300g WHITE CHOCOLATE
RED COLOURING

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