Strawberry Sponge
Ingredients
- Ravifruit Strawberry Puree 400g
- Egg Whites 200g
- Dried Egg White Powder 10g
- Sugar 100g
- Flour 260g
- Baking Powder 8g
Method
- Whip up the RAVIFRUIT strawberry purée, egg whites, egg white powder and sugar till a strong meringue.
- Mix in the flour and baking powder.
- Spread out on a 60×40 baking mat. Bake at 165°C for 8 minutes.
Infused Puree
Ingredients
- Ravifruit Lychee Puree 1000g
- Dried Hibiscus Flowers 50g
Method
- Heat up the purée, add in the dried flowers. Infuse for 24 hours and strain.
Lychee & Hibiscus Jelly
Ingredients
- Infused Puree 500g
- Sugar 50g
- NH Pectin 8g
- Agar Agar 4g
Method
- Mix sugar with pectin and agar agar.
- Warm up 450g of the purée to 40°C (the remaining 50g is used in the italian meringue recipe later on).
- Pour in each silicon mat (1cm height). Once starting to set, place a layer of sponge directly on top. Note: You can make this recipe with lychee puree instead of the infused puree lychee/ hibiscus.
Lychee Italian Meringue
Ingredients
- Ravifruit Lychee Puree 50g
- Sugar 100g
- Egg Whites 150g
Method
- Cook the RAVIFRUIT lychee purée and sugar till 121°C. Pour on top of the whipped egg whites. Whip till almost cold
Strawberry Mousse
Ingredients
- Italian Meringue 80g
- Whipped Cream 120g
- Ravifruit Strawberry Puree 225g
- Strawberry Gel* 50g
- Gelatine Powder 200 Bloom 8g
Method
- Hydrate the gelatine powder in 100g of the RAVIFRUIT strawberry purée for at least 15 minutes. Warm up the purée to melt the gelatine, and mix with the rest of the purée and gel. Once at 28°C, gently mix in the Italian meringue, followed by the cream. Spread out on 1 cm height.
Strawberry Glazing
Ingredients
- Ravifruit Strawberry Puree 400g
- Water 240ml
- Glucose 130g
- Sugar 130g
- NH Pectin 9g
- Sorbet Stabilizer 5g
- Lemon Juice 16ml
Method
- Warm up the 1/2 of the water to 40°C and make a pre mixture with the sugar and the pectin. Heat up the rest of the ingredients till 40°C. Add in the pectin mixture and bring to boil. Let it set overnight. Glaze at 30°C a thin layer on top of the mousse.
* Strawberry Gel
Ingredients
- Ravifruit Strawberry Puree 500g
- Modified Starch Cold Usage 30-35g
Method
- Blend very well together until all starch is well absorbed.
Strawberry Chantilly
Ingredients
- Strawberry Gel* 300g
- Whipped Cream 150g
Method
- Make a Chantilly with the gel and whipped cream. Decorate the cakes with the chantilly and strawberries.
Original Recipe by MARIKE VAN BEURDEN
