Strawberry and Raspberry Dessert in a Glass
A light strawberry-inulin foam served in tilted glasses, topped with raspberries, tempered chocolate and white chocolate cremeux.
⏱️ Prep: 20 min🍳 Cook: 5 min
Nutrition
per per 300 g portion90
Calories
1g
Protein
18g
Carbs
2g
Fat
Ingredients
| 425 g | Water |
| 50 g | Strawberry powder |
| 2 g | Pectin NH |
| 25 g | Coconut sugar |
| 35 g | Inulin |
| 5 g | Soy Whip |
| — | Raspberries |
| — | Tempered chocolate |
| — | White chocolate cremeux with brown sugar |
| — | Gold chocolate leaf |
Instructions
- Mix the strawberry powder, pectin NH and coconut sugar together.
- Heat the water to 45°C and whisk in the strawberry mix.
- Once fully dissolved, activate the pectin by heating the mixture to 85°C while stirring constantly.
- Pour into a small container and refrigerate until completely cold (the mix must be cold for the pectin to set).
- Transfer the cold mixture to a stand mixer, add the inulin and soy whip, and whip for about 10 minutes (adjust time to desired airiness).
- Pour the finished foam into small tilted glasses so the foam sits on one side of the glass. Cover with plastic wrap and refrigerate.
- Slice a few raspberries and place on top of the foam. Add a piece of tempered chocolate and a few dots of white chocolate cremeux with brown sugar. Garnish with a gold chocolate leaf.
- Best consumed the same day it is made.