DACQUOISE - d18cm x h4.5 cm
40g almond flour
15g vanilla icing sugar
40g granulated sugar
20g flour 00
100g egg whites
STRAWBERRY CONFIT - d 16cm
100g fresh strawberry puree
30g fresh strawberries
25g granulated sugar
4g pectin Fruit Pec 2: 1
STRAWBERRY CURD - d 16cm
150g fresh strawberry puree
50g granulated sugar
1 egg (per room)
1 yolk (at room temp.)
60g white chocolate
30g butter (room temp.)
4g gelatin
MOUSSE
50ml whole milk
30g granulated sugar
80g white chocolate
80g mascarpone
200ml fresh cream
5g gelatin
NAPPAGE/NEUTRAL GLAZE
300g (use at temp. 35-40 °)
Негізгі бет STRAWBERRY MOUSSE CAKE
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