Crimson Red & Stellar Strawberry Shortcake
Part 1: Crimson Red Biscuit
Ingredients
Method- 77g Granulated Sugar (1)
- 113g Egg Yolks
- 159g Egg Whites
- 100g Granulated Sugar (2)
- 51g deZaan Crimson Red Cocoa Powder (sifted)
- In a mixing bowl, add the egg yolks and sugar (1). Mix to ribbon stage.
- At the same time, whip egg whites and sugar (2) to medium/hard peaks.
- Fold in the sifted cocoa powder to egg yolk mixture in 3 stages.
- Fold in egg whites in 3 stages.
- Transfer to prepared sheet tray. Bake at 165ºC/329ºF for 6-8 minutes.
- Let cool and cut ¼ of the sponge out and break into rough pieces. Reserve ¾ of sponge for the assembly of cake.
- Dry in oven at 80ºC/176ºF until completely dry.
- Reserve these pieces in air-tight container for decoration.
Part 2: Strawberry Mint Compote
Ingredients
Method- 200g Strawberries (diced)
- 25g Green Apple (diced)
- 90g Sugar
- ½ Vanilla Bean
- 5g Mint Leaves (fresh and roughly chopped)
- 20g Water
- 360g Strawberries (fresh and diced)
- Prepare strainer over a heat-proof container. Set aside until ready to use.
- In a pot, add all the ingredients excluding strawberries. Cook on low heat until all fruits are cooked through.
- Transfer to heat proof container and blend with an immersion blender.
- Once cooled, add in the diced strawberries and fold until combined.
- Reserve in the refrigerator until ready to use.
Part 3: Stellar Whipped Ganache
Ingredients
Method- 404g Coconut Cream (1)
- 100g Granulated Sugar
- 3g Fresh Mint
- 504g Coconut Cream (2)
- 75g Blanched Almond Protein Powder
- 56g deZaan Stellar Cocoa Butter
- 6g Gelatin
- In a bowl, add the cocoa butter and protein powder. Set aside until ready to use.
- In a saucepan, add coconut cream (1), sugar, and mint. Bring to a simmer. Take off heat and cover, allow to infuse for 5 minutes.
- Blend with an immersion blender. Strain into a pot.
- Add back onto heat and bring to a soft boil.
- Pour over the cocoa butter and protein powder in 2-3 stages. Add gelatin and blend.
- Add coconut cream (2) to the mixture and blend with an immersion blender.
- Transfer to an air-tight container covering the top of the ganache with plastic film.
- Set in the refrigerator for 24hrs for best results.
- When ready to use the ganache, add the desired quantity to a cold mixing bowl. Whisk until medium/hard peaks.
Note: Use immediately after whipping.
Part 4: Assembly
Method- Prepare a ring mold (15cm round or desired size) with a strip of acetate.
- Cut sponge to fit inside of ring mold (repeat to have 2 layers).
- Start by placing strawberry halves, lining the ring mold.
- Pipe the whipped ganache at the bottom edge of the mold and in between each strawberry, continuing all the way up to top edge of mold.
- With an off-set spatula, smooth the whipped ganache evenly to avoid any air pockets.
- Place sponge at the center.
- Generously fill compote into the center of the sponge.
- Add approx. 10g of chopped fresh strawberries.
- Pipe an even thin layer of whipped ganache. Repeat steps 6-8 once more.
- Finish with the whipped ganache to the top of the mold. Seal evenly.
- Freeze until set through. Unmold and allow it to come to temperature in the refrigerator.
- Decorate with fresh strawberries and dried cocoa sponge.
