Strawberries and Cream

This dessert has only a few ingredients. Strawberries are in season, so I have decided to show it in multiple forms (sous vide, gelee, as is). It is then paired with some homemade graham and a white chocolate chantilly.

Homemade Graham Cracker

154g all purpose flour (1 cup)
160g whole wheat flour (1 cup)
80g cup toasted wheat germ (1/2 cup)
4g salt (1/2 teaspoon)
6g baking soda (1 teaspoon)
2g baking powder (1/2 teaspoon)
1.6g cinnamon (1/2 tsp)
220g butter (1 cup)
120g light brown sugar (1/2 cup)
40g honey (2 tablespoon)

1. Sift both flours along with salt, baking soda and cinnamon
2. Whisk in wheat germ
3. In a stand mixer with pedal attachment, mix butter with brown sugar and honey for 2-3 minutes
4. Add flour mixture, mix until combine
5. Roll out dough to 1/8″ thickness
6. Refrigerate for 20 minutes
7. Cut dough to desire shape or crumble it in this case
8. Bake at 350°F for 8-9 minutes until light golden brown.

I have decided to sous vide the strawberries to serve them as a textural contrast between the fresh and the slightly cooked. And with the left over jus, a gelee was made.

Sous Vide Strawberries

Strawberry Gelee
50g strawberry jus
50g strawberry liquour
2g gelatin

1. Bloom gelatin in cold water
2. In a sauce pan, heat strawberry jus
3. Add gelatin at 60C
4. Stir in strawberry liquour

White Chocolate Chantilly
80g white chocolate
400g 35%
2g gelatin

1. Bloom gelatin in cold water
2. Heat 35% cream
3. Add gelatin at 60°C
4. Pour over white chocolate
5. Mix with hand blender
6. Strain into ISI siphon and charge with 2 cartridges
7. Reserve until use

 

And also, presented in custom ceramics by Megan and myself. Megan’s is much better, everyone at the dinner was looking at the bottom to see who made it 😉

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