Today I’m back with a fresh spring dessert! Hope you guys are all doing fine! Take care!
60 g strawberry puree
1 g gelatin
Heat up strawberry puree and add gelatin. It doesn’t have to boil. It just has to be a little warm so the gelatin can melt.
You can add some powdered sugar if your strawberries are too sour.
Fill up a mold or whatever you have. I used a PVC sheet to make a pipe.
You can also use plastic folders.
Freeze for at least 4 hours.
Peppermint Panna Cotta
225 g heavy cream
22 g sugar
10 g peppermint, chopped (I put 25 g inside BUT I’m a hardcore peppermint lover)
3 g gelatin
green food colouring
Soak gelatin in cold water for about 10 minutes.
Mix Peppermint leaves, heavy cream and green food colouring with an immersion blender.
Bring the heavy cream-peppermint mixture and sugar to a boil.
Let it infuse for about 15 minutes.
Add the gelatin.
Stir well with a whisk.
Let it cool down to 32 degrees.
Fill it half way through in a silicone mold and add your frozen strawberry center.
Fill it up with the remaining panna cotta and freeze for at least four hours.
Chocolate sponge cake
100 g egg
70 g sugar
62 g flour
8 g cocoa powder
Beat the eggs and sugar for 10 minutes until the mixture has doubled.
Add the sifted flour, cocoa powder and fold it in.
Spread the mixture on a baking tray covered with baking paper.
Bake at 190-200°C for about 15 minutes.
The sponge cake is done when you can touch the surface and it bounces
Cut the sponge cake and freeze until you’re ready with your chocolate
300 g dark couverture, tempered
20 g grapeseed oil
50 g hazelnuts, chopped
Dip your frozen sponge cakes.
Pâte Sucrée/ Sugar dough
62 g soft butter, soft
50 g powdered sugar, sieved
25 g eggs, room temperature
125 g flour, sieved
2 g salt
Mix soft butter and powdered sugar in a bowl until it’s just combined.
Add the eggs and mix. (Always make sure that everything has the same temperature when you make cakes, sponge cakes, etc. it homogenizes better)
Add flour, salt and knead until smooth.
Wrap in plastic and rest in the fridge overnight.
Roll out the cooled dough to 3 mm and cut out the desired shape with a cookie cutter.
Cool for 30 minutes and then bake in the oven at 170°C for 10 minutes and let them cool completely. Make sure it doesn’t get brown. The tart is perfect when it has no color.
You can freeze the leftover sugar dough for up to 2 months.
Place the baked sweet dough on a plate. (use marmalade as glue)
Spread some strawberry marmalade on top.
Add your chocolate covered sponge cake.
Spread on some marmalade again.
Place the frozen peppermint panna cotta on top.
Garnish with strawberries, gold leaf and chocolate feather.