Strawberry, Pistachio and White Chocolate
A composed plated dessert with strawberry sorbet, strawberry tuile, white chocolate mousse cannelloni, pistachio sponge and white chocolate powder.
⏱️ Prep: 90 min🍳 Cook: 30 min
Nutrition
per per 300 g portion320
Calories
5g
Protein
35g
Carbs
17g
Fat
Ingredients
| 166 g | Strawberry purée (sorbet) |
| 150 g | Water (sorbet) |
| 25 g | Trimoline |
| 40 g | Sugar (sorbet) |
| 1 g | Gellan gum |
| 42 g | Strawberry purée (tuile) |
| 35 g | Butter (tuile) |
| 30 g | Sugar (tuile) |
| 7 g | Flour (tuile) |
| 60 g | White chocolate (mousse) |
| 0.5 leaf | Gelatine leaf (mousse) |
| 17 g | Cream (mousse) |
| 7 g | Icing sugar (mousse) |
| 85 g | Cream, semi-whipped |
| 22 g | Wild strawberry purée |
| 12 g | Stock syrup 1:1 |
| 49 g | Water (cannelloni) |
| 2 g | Elastic (SOSA) |
| 20 g | Pistachio nuts, crushed |
| 35 g | Egg white (sponge) |
| 15 g | Egg yolk (sponge) |
| 15 g | Sugar (sponge) |
| 8 g | Flour (sponge) |
| 5 g | Pistachio nuts, blanched |
| 10 g | Sugar (pistachios) |
| 4 pcs | Strawberries, fresh (garnish) |
| 25 g | White chocolate, melted (powder) |
| 15 g | Maltosec |
Instructions
- For the sorbet, combine the strawberry purée, water, trimoline, sugar and gellan gum in a pan; heat to 80°C, strain, cool and process in a Pacojet (or churn in an ice cream machine).
- Preheat the oven to 122°C/gas mark 1/2.
- For the tuile, cream the butter and sugar, fold in the flour, then add the strawberry purée to form a smooth paste. Spread thinly on a sil-pad mat and bake 15 minutes; cool and break into shards.
- For the white chocolate mousse, melt the white chocolate and cool slightly. Warm the cream, dissolve the gelatine in it, then combine with the icing sugar and the cooled chocolate. Strain over ice and, once semi-set, fold in the semi-whipped cream.
- For the white chocolate cannelloni, bring the wild strawberry purée, stock syrup, water and Elastic (SOSA) to the boil, pour onto a cling-film-lined tray and cool until set into a jelly; cut into 10x7cm rectangles.
- Pipe the white chocolate mousse along one edge of each jelly sheet and roll into cannelloni tubes; store wrapped to keep dry.
- For the white chocolate powder, melt the white chocolate, whisk in the maltosec until a fine powder forms, then sieve through a tamis and store airtight.
- For the pistachio sponge, mix the pistachios, egg whites, egg yolks, sugar and flour until smooth, warm gently in a pan, then pipe into a siphon-charged batter into a container and cook in the microwave for 90 seconds on full power; cool, then freeze.
- Preheat the oven to 180°C/gas mark 4 and toast the blanched pistachios for about 5 minutes.
- Cook sugar to a golden caramel, stir in the toasted pistachios, spread on baking paper and let set.
- Unroll the cannelloni, trim the ends, and plate with broken pistachio sponge, the pistachio brittle and a sprinkle of white chocolate powder.