Strawberry and Cream

Name: Strawberry and Cream
Ingredients: 8 g silver gelatin sheets; 10 g glucose syrup; 364 g Valrhona Ivoire white chocolate, 35%, melted; 20 g invert sugar; 20 g glucose; 250 g heavy cream / double cream; 250 g heavy cream / double cream; 100 g strawberry purée; 1 vanilla bean / pod; 1 vanilla bean / pod; 18 g albumin powder; 30 g coconut purée; 70 g water; 110 g granulated sugar (US); 25 g coconut flakes; Valrhona Opalys white chocolate crunchy pearls, 33%

Preparation info

Yields
15
( 112 g glass

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Ivoire Strawberry Cremeux

8 g silver gelatin sheets
210 g strawberry purée
10

Dessert

Method

Ivoire Strawberry Cremeux

Soak gelatin in ice water until softened; squeeze out excess water and set aside.
In a small pot, bring purée and glucose to a simmer. Add gelatin and stir to dissolve.
Place chocolate in a bowl. Pour hot mixture over chocolate and whisk until smooth.
Add cold cream and process