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Home / Strawberry Shortcake Soft Serve Verrine
Strawberry Shortcake Soft Serve Verrine
Rating:
Recipe Created By:
PreGel Professional Training Center
Difficulty:
Beginner
Recipe Created By: PreGel Professional Training Center
Difficulty: Beginner
- Components Of Recipe
- Strawberry Vanilla Soft Serve
- Almond Sponge
- Final Assembly
Strawberry Vanilla Soft Serve
| 1000g (35.3oz) | |
| 3000g (105.8oz) | |
| 500g (17.6oz) | |
| 150g (5.3oz) | |
| 200g (7.1oz) | |
| 100g (3.5oz) |
* can be replaced with
Method of Preparation
- Combine all ingredients and mix well with immersion blender for 2-3 minutes.
- Place in Cold Process machine and follow the machine instructions.
Almond Sponge
| 380g (13.4oz) | |
| 380g (13.4oz) | |
| 380g (13.4oz) | |
| 50g (1.8oz) | |
| 200g (7.1oz) | |
| 50g (1.8oz) |
Method of Preparation
- In the mixer, whisk together the almond flour and the sugar.
- Add the eggs and whip on high speed for 3 minutes.
- On low speed add the sifted flour and then the butter.
- Bake in a frame at 160°C/320°F for about 20 minutes.
- Cool completely before proceeding.
- Cut into desired size cubes and toast in oven for about 5 minutes until crisp and golden brown.
Final Assembly
| as desired | |
| as desired |
Final Assembly
- In the bottom of a verrine cup, place toasted cubes of sponge cake.
- Top with chopped strawberries.
- Top with Strawberry Vanilla Soft Serve.
- Top with .
Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
4450 Fortune Ave. NW Concord, NC 28027 Tel: 704.707.0300 Fax: 704.707.0301 Toll-Free: 866.977.3435
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