Strawberry fantasy

Category: Confectionery
Strawberry fantasy

Ingredients

For chocolate streusel
butter 50 g
sugar 50 g
wheat flour 50 g
ground almonds 50 g
cocoa 10 g
salt pinch
For strawberry jelly
Strawberry 150 g
sugar 20 g
gelatin 2 g
water 12 g
For a creamy soufflé
egg yolk 1 PC
sugar 10 g
chocolate white 20 g
milk 70 g
corn starch 0.5 tsp
cream 35% 200 g
boiled condensed milk 1 tbsp. l.
For mirror glaze
neutral glaze 75 g
water 75 g
sugar 150 g
glucose 150 g
condensed milk 85 g
gelatin 15 g
the water is cold 40 g
chocolate white 170 g
gel dye

Cooking method

  • Spring is the time of love, romance, the birth of new ideas. So I decided to come up with a dessert recipe for a romantic dinner, which, coupled with chilled champagne and the smell of lilacs outside the window, will brighten your evening.
  • Don't be intimidated by the large number of ingredients, the dessert is easy to prepare and will certainly be a pleasure.
  • So let's get started.
  • First, let's prepare chocolate streusel.
  • In a blender bowl, grind the almonds to small crumbs, add sugar, flour, cocoa and salt.
  • Mix. Cut the cooled (but not frozen) butter into small cubes and add to the dry mixture. Including the blender for 1-2 seconds (or on the "Pulse" mode, whoever has it) stir the mixture until smooth. The oil should not melt. Smooth the resulting mixture (like dough on dumplings) by hand on a baking sheet covered with parchment to a thickness of 5-7 mm.
  • Strawberry fantasy
  • Bake in an oven preheated to 160 degrees for 15 minutes. Remove from the oven and immediately cut out circles with a diameter of 5 cm. Cool.
  • Strawberry fantasy
  • For strawberry jelly Soak gelatin (I have powdered Dr. Oetker) in cold water for 10 minutes. Grind the strawberries (I have defrosted) in a blender until puree, mix with sugar and cook until boiling and sugar is completely dissolved. Remove from heat, cool slightly. Dilute gelatin in a water bath or microwave, but in no case let it boil. Add to the strawberry mixture, mix thoroughly and pour into silicone molds with a diameter of 4 cm. Send to the freezer for at least 2 hours.
  • Strawberry fantasy
  • For a creamy soufflé Grind egg yolk with sugar, add melted chocolate and starch, mix thoroughly until the lumps are completely dissolved. Heat the milk until it almost boils, pour a thin stream into the egg mixture, stirring constantly so that the yolk does not curl. Cook the custard until it thickens, I do it in a micron for 2 minutes, take out the bowl every 30 seconds and stir the cream. Cool to 40 degrees.
  • Soak gelatin in water for 10 minutes.
  • Beat the cream until peaks, add the boiled condensed milk, mix (do not whip (!) Otherwise the cream will exfoliate). I stirred in Kenwood with a soft-mix nozzle for 5 minutes.
  • Dissolve the gelatin in a water bath or microwave, add to the custard, stir.
  • Combine with cream, mix thoroughly
  • We start assembling.
  • Place 1 tbsp in a silicone mold with a diameter of 6 cm. l. creamy soufflé, then a hemisphere of strawberry jelly, a cut out circle of the strisel on top, press down so that the strisel is flush with the rim of the form.
  • Strawberry fantasy
  • Fill all the cells in this way and send them to the freezer for at least 2 hours.
  • Mirror glaze I cook in advance. The indicated amount of ingredients is enough to cover a large cake or, probably, two servings of our dessert. In any case, this frosting is perfectly stored in the freezer for up to 6 months and will definitely come in handy for other desserts. Feel free to cook it for future use, it will decorate any cake!
  • Water with sugar and glucose (can be replaced with invert syrup or molasses), bring to 103 degrees (or until sample on a soft ball), remove from the stove. Then act very quickly: add loose gelatin (pre-soaked in 40 ml of water), tempered chocolate, condensed milk, heated until smooth (but not boiled) neutral glaze. Stir everything thoroughly, punch with a blender, strain through a sieve with gauze. Cool to room temperature and refrigerate for 24 hours. Before use, heat until dissolved, beat again with a blender.
  • The working temperature of the glaze should be within 35-38 degrees.
  • We take our strawberry "balls" out of the freezer, put them on the wire rack, the wire rack on a deep plate or tray.
  • Pour icing on our dessert so that the glaze, flowing down, covers the entire surface.
  • Strawberry fantasy
  • We don't level it with anything, let the glaze drain on its own and harden for about 15 minutes at room temperature. Transfer to a dish, decorate to taste (along the edge of the crumb remaining after cutting the strisel)
  • Strawberry fantasy

Note

I wanted to make this dessert portioned, but you can also collect it in the form of a cake. The algorithm is the same, the basic rules: the cake is assembled in the following order - soufflé, fruit jelly, strusel; the diameter of the strosel should be less than the mold for assembly, the diameter of the jelly should be less than the diameter of the strosel.

The dessert is so tender and tasty that you want more and more. In the summer heat, it will perfectly refresh your dinner!

Strawberry fantasy

Try it and Bon Appetit!

Rada-dms
Ira! Full delight !!! Craftsmanship, taste and great imagination !!! Bravo! Bravissimo !!! This is a pure work of art and gastronomic ecstasy !!!
Gala
A beautiful fantasy turned out!
Cvetaal
Ira, this is aerobatics, you are a Master of culinary art !!! Perfect execution !!!
Mikhaska
Fantastic! A hell of a dessert Irinka! I won't even puff up repeating it. But, on the other hand, I will squeak with delight the loudest! I would kill those who ate it!
Irina F
Oh my God!
Irisha! Be my pastry chef !!!!
Dessert-dream !!!!
Kara
Girls, my dear ones, thank you Straight embarrassed
lettohka ttt
Only one species triggers a reflex !!!! Masterpiece!!!! Irochka thanks for the beauty !!!
TatianaSa
Irish, such a beauty is incredible!
anna1belo
Irina, good afternoon! Thank you for the wonderful recipe and master class! Tell me, what is the recipe for preparing neutral glaze, which is used in mirror glaze?
Kara
I looked at the recipe for neutral glaze from Maria Selyanina

590 g water
300 g sugar
270 g dextrose
90 g sugar + 20 g pectin
140 g glucose syrup
1 g citric acid
posetitell
Thanks for the recipe. I'll do it as a strawberry. In the meantime, I tried to make a strusel according to your recipe (I love different strusel), such a delicious, mmm.
Kara
Nikka, I'm very glad that you liked it. And strawberries can be frozen from the store. True, I used my own frozen one, but the principle is the same
Oroma
Kara, Irina! Excuse me for the "stupid" question: what is the reason for the red-pink glaze? I don't know what makes her like that.
Oroma
Kara, Irina! I understood: the dye is gel! Didn't finish reading ...
Kara
Quote: Oroma

Kara, Irina! I understood: the dye is gel! Didn't finish reading ...

He is the most can be painted in any color
Tumanchik
WOW !!!! Aerobatics! My hands are not sharpened for this, for sure, this is jewelry work! You will admire !!!!! How beautiful!!!
Kara
that noee Here finally everything is as easy as shelling pears

But thanks for the praise, nice ooo
anna1belo
Quote: Kara

I looked up the recipe for neutral glaze from Maria Selyanina

590 g water
300 g sugar
270 g dextrose
90 g sugar + 20 g pectin
140 g glucose syrup
1 g citric acid
Thank you so much! Can you tell me what to do to prepare the icing?
Kara
Anna, let me give you a fishing rod instead of fish. Come here 🔗

I am sure you will find a lot of interesting and useful information for yourself
anna1belo

Thank you!!!
galchonok
Irina, very nice !
Olka I
Kara, Irin, I'm just bastard! Class!
Alex100
Irina, it's too unnaturally beautiful) such beauty cannot be eaten

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