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White chocolate mascarpone with Hoogstraten strawberries

Restaurant Strong

Restaurant Strong

dessert

60

minus

Recipe for

4

person

persons

60

minutes

250 gr High Street strawberries

Zest of 1 lime

100 gr lemon juice

12gr limoncello

25 gr sugar

2.5 gr agar agar

1 gr citras

24 gr basil

100 gr mascarpone

1 lime (juice and zest)

30 gr powdered sugar

20 gr milk

3 leaves of gelatin

40 gr white chocolate

110 gr cream (40% fat content)

50 gr strawberry coulis

10 gr hibiscus syrup

10 gr elderflower syrup

40 gr glucose

80 gr sugar

Roadmap

Coulis:

Cut the High Street strawberries into small pieces
Heat on the stove with sugar as desired and a splash of water
Add zest and juice of 1 lime
Let this cook for an hour on low heat
Blend the coulis and store cold

Basil gel:

Boil the following ingredients on the stove: lemon juice, 62 gr water, limoncello, sugar, agar agar, citras
When this cooks, add the fresh basil with stem
Blend the mixture and pass through a sieve
Let the mixture harden (best to place in the refrigerator for a while)
When hard, blend the mixture into a fine gel

Mascarpone ring:

Put the following ingredients in a bowl and with a whisk: mascarpone, lime, powdered sugar, white chocolate
Let the milk boil gently on the stove
At the same time, soak the gelatin in ice-cold water
Squeeze out the gelatin and add to the milk, stir well
Pour the mixture onto 40 gr white chocolate
Whip the cream until it is lumpy
Gently spatula through the mascarpone
Fill this into a piping bag and fill into a desired silicone mold
Put this in the freezer until frozen

Sorbet elderflower hibiscus strawberry:

Reduce 500 gr water, strawberry coulis, hibiscus syrup, elderberry syrup, glucose and 80 gr sugar in a pot on the stove.
Soak 2 gelatin leaves in ice water, when they are soft squeeze them and stir into the mixture you have now removed from the heat.
Pour the mixture onto 125 gr of chocolate, stirring until everything is nicely mixed.
Let this cool and then turn off in an ice cream maker.

Time to dress up! Make something beautiful out of it. 😁

‍

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

4

persons

person

250 gr High Street strawberries

Zest of 1 lime

100 gr lemon juice

12gr limoncello

25 gr sugar

2.5 gr agar agar

1 gr citras

24 gr basil

100 gr mascarpone

1 lime (juice and zest)

30 gr powdered sugar

20 gr milk

3 leaves of gelatin

40 gr white chocolate

110 gr cream (40% fat content)

50 gr strawberry coulis

10 gr hibiscus syrup

10 gr elderflower syrup

40 gr glucose

80 gr sugar

Fan of this recipe?

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Preparation

60

minus

Coulis:

Cut the High Street strawberries into small pieces
Heat on the stove with sugar as desired and a splash of water
Add zest and juice of 1 lime
Let this cook for an hour on low heat
Blend the coulis and store cold

Basil gel:

Boil the following ingredients on the stove: lemon juice, 62 gr water, limoncello, sugar, agar agar, citras
When this cooks, add the fresh basil with stem
Blend the mixture and pass through a sieve
Let the mixture harden (best to place in the refrigerator for a while)
When hard, blend the mixture into a fine gel

Mascarpone ring:

Put the following ingredients in a bowl and with a whisk: mascarpone, lime, powdered sugar, white chocolate
Let the milk boil gently on the stove
At the same time, soak the gelatin in ice-cold water
Squeeze out the gelatin and add to the milk, stir well
Pour the mixture onto 40 gr white chocolate
Whip the cream until it is lumpy
Gently spatula through the mascarpone
Fill this into a piping bag and fill into a desired silicone mold
Put this in the freezer until frozen

Sorbet elderflower hibiscus strawberry:

Reduce 500 gr water, strawberry coulis, hibiscus syrup, elderberry syrup, glucose and 80 gr sugar in a pot on the stove.
Soak 2 gelatin leaves in ice water, when they are soft squeeze them and stir into the mixture you have now removed from the heat.
Pour the mixture onto 125 gr of chocolate, stirring until everything is nicely mixed.
Let this cool and then turn off in an ice cream maker.

Time to dress up! Make something beautiful out of it. 😁

‍

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Coulis:

Cut the High Street strawberries into small pieces
Heat on the stove with sugar as desired and a splash of water
Add zest and juice of 1 lime
Let this cook for an hour on low heat
Blend the coulis and store cold

Basil gel:

Boil the following ingredients on the stove: lemon juice, 62 gr water, limoncello, sugar, agar agar, citras
When this cooks, add the fresh basil with stem
Blend the mixture and pass through a sieve
Let the mixture harden (best to place in the refrigerator for a while)
When hard, blend the mixture into a fine gel

Mascarpone ring:

Put the following ingredients in a bowl and with a whisk: mascarpone, lime, powdered sugar, white chocolate
Let the milk boil gently on the stove
At the same time, soak the gelatin in ice-cold water
Squeeze out the gelatin and add to the milk, stir well
Pour the mixture onto 40 gr white chocolate
Whip the cream until it is lumpy
Gently spatula through the mascarpone
Fill this into a piping bag and fill into a desired silicone mold
Put this in the freezer until frozen

Sorbet elderflower hibiscus strawberry:

Reduce 500 gr water, strawberry coulis, hibiscus syrup, elderberry syrup, glucose and 80 gr sugar in a pot on the stove.
Soak 2 gelatin leaves in ice water, when they are soft squeeze them and stir into the mixture you have now removed from the heat.
Pour the mixture onto 125 gr of chocolate, stirring until everything is nicely mixed.
Let this cool and then turn off in an ice cream maker.

Time to dress up! Make something beautiful out of it. 😁

‍

Recipe for

4

person

persons

60

minutes

250 gr High Street strawberries

Zest of 1 lime

100 gr lemon juice

12gr limoncello

25 gr sugar

2.5 gr agar agar

1 gr citras

24 gr basil

100 gr mascarpone

1 lime (juice and zest)

30 gr powdered sugar

20 gr milk

3 leaves of gelatin

40 gr white chocolate

110 gr cream (40% fat content)

50 gr strawberry coulis

10 gr hibiscus syrup

10 gr elderflower syrup

40 gr glucose

80 gr sugar

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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