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Home / Strawberry White Chocolate Monoportion

Strawberry White Chocolate Monoportion

Strawberry White Chocolate Monoportion

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Vanilla Pannacotta Insert
  • Strawberry Gelee
  • Pistachio Financier
  • White Chocolate Mousse
  • Final Assembly

Vanilla Pannacotta Insert

160g (5.6oz)
225g (7.9oz)
275g (9.7oz)
20g (0.7oz)

Method of Preparation

  1. In a pot heat the whole milk to 40°C/104°F.
  2. Remove from heat; whisk in ; whisk in heavy cream and .
  3. Pour in desired mold and allow to set; use as needed in final assembly.

Strawberry Gelee

375g (13.2oz)
125g (4.4oz)
75g (2.6oz)

Method of Preparation

  1. Warm puree and add ; burr mix.
  2. Add and mix.
  3. Pour into desired molds and freeze until ready to use.

Pistachio Financier

100g (3.5oz)
100g (3.5oz)
100g (3.5oz)
10g (0.4oz)
140g (4.9oz)
100g (3.5oz)
320g (11.3oz)
140g (4.9oz)

Method of Preparation

  1. Melt butter in a pot until milk solids have browned; remove from heat, and allow to cool slightly.
  2. Combine almond flour, powdered sugar #1, all-purpose flour and baking powder.
  3. Combine egg whites and powdered sugar #2, and whip to medium peaks to make meringue.
  4. Combine with melted brown butter; add to dry ingredients and mix until well incorporated.
  5. Fold meringue into batter.
  6. Pour into desired molds; bake at 160°C/320°F until done. Use as needed in final assembly.

White Chocolate Mousse

70g (2.5oz)
100g (3.5oz)
500g (17.6oz)
80g (2.8oz)
120g (4.2oz)
100g (3.5oz)

Method of Preparation

  1. Whip to ribbon stage.
  2. Whip heavy cream to soft peaks.
  3. Melt the white chocolate.
  4. Heat milk and place in a bowl; whisk in , and melted white chocolate.
  5. Fold in the whipped .
  6. Fold in soft whipped cream.
  7. Use as needed in final assembly.

Final Assembly

as desired

Method of Preparation

  1. Fill molds halfway with prepared White Chocolate Mousse.
  2. Insert the frozen layer of Strawberry Gelee.
  3. Add a thin layer of White Chocolate Mousse.
  4. Insert the frozen layer of Vanilla Pannacotta.
  5. Add a thin layer of White Chocolate Mousse and finish with the Pistachio Financier.
  6. Make sure the Mousse comes all the way to the top of the mold with the Financier and remove any excess Mousse with a spatula.
  7. Freeze and remove from mold.
  8. Warm the to 35°C/90°F and glaze the frozen monoportions.

Have Questions?

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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