A piece of art
How to make Strawberry
Mix the cold water and the gelatine powder together to make the gelatine mass.
Microwave until melted and transparent.
Store in portions.
Scale and melt to use in a specific recipe.
Heat the milk and vanilla and pour onto the white chocolate with the 100 g gelatine mass to make the vanilla cream.
Add this composition to the custard cream.
Add the whipped GOLD CUP® CHANTY DECO.
To make the red glazing, boil the water, sugar and glucose.
Add the concentrated milk.
Pour onto the chocolate, gelatine mass and red colouring.
Mix with a mixer until smooth.
Fill ¾ of the silicon mould with the vanilla cream.
Add the strawberry filling* and a vanilla sponge.
Fill the mould with the vanilla cream and place in the freezer.
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.
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