Berries and Cream

Name: Berries and Cream
Ingredients: 4 silver gelatin sheets (or 8 g powdered gelatin, as directed on package); 4 silver gelatin sheets (or 8 g powdered gelatin, as directed on package); 896 g (4 cups) heavy cream; 2 vanilla beans, split & scraped; 340 g (1½ cups) raspberry puree; 7 g (1 Tbsp) Versawhip; 3 g (1 tsp) xanthan gum; 200 g (¾ cup and 2 Tbsp) unsalted butter, melted; 200 g (1⅔ cups) confectioner’s sugar; 200 g (¾ cup and 1 Tbsp) egg whites; 200 g (1¾ cups and 2 Tbsp) flour; 510 g (2 cups) strawberry puree; 5 g (1 Tbsp) agar agar; 85 g (⅓ cup and 1½ Tbsp) granulated sugar

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Vanilla Bean Whipped Cremeux

4 silver gelatin sheets (or 8 g powdered gelatin, as directed on package)
896

Method

Vanilla Bean Whipped Cremeux

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring heavy cream, sugar and vanilla to a simmer in a small pot. Add gelatin and stir to dissolve. Strain and refrigerate for at least 12 hours or until set. In a stand mixer fitted with a whisk attachment, whip vanilla cream to stiff peaks. Transf