Spring gazpacho with strawberry

Name: Spring gazpacho with strawberry
Ingredients: 300 g Fruit purée 100% Strawberry; 130 g Fresh lemon juice; 125 g Fresh watermelon juice; 1 g Black salt; 1290 g Fruit purée 100% Strawberry; 162 g Water; 10 g Pink pepper; 370 g Caster sugar; 160 g Atomized glucose; 7 g sorbet stabilizer; 1125 g Fresh whole milk; 65 g Milk powder 0%; 230 g Caster sugar; 120 g Atomized glucose; 400 g Liquid cream 35% fat; 50 g Caster sugar; 10 g Stabilizer/emulsifier; 500 g Groats flour; 300 g Fresh eggs; 75 g Sugar; 12 g Salt; 350 g Dry butter; 20 g Organic yeast; Small fresh strawberries; Fresh cherry tomatoes; Watermelon balls; Flowers and young shoots

The refreshing spring gazpacho with the sweet and juicy flavor of Boiron strawberries is a perfect choice for warm days.This recipe is for approximately 10 servings.

Ingredients

300gFruit purée 100% Strawberry

130gFresh lemon juice

125gFresh watermelon juice

1gBlack salt

1290gFruit purée 100% Strawberry

162gWater

10gPink pepper

370gCaster sugar

160gAtomized glucose

7gsorbet stabilizer

1125gFresh whole milk

65gMilk powder 0%

230gCaster sugar

120gAtomized glucose

400gLiquid cream 35% fat

50gCaster sugar

10gStabilizer/emulsifier

500gGroats flour

300gFresh eggs

75gSugar

12gSalt

350gDry butter

20gOrganic yeast

Small fresh strawberries

Fresh cherry tomatoes

Watermelon balls

Flowers and young shoots

Preparation

Mix the strawberry purée with the tomato and watermelon juice.
Season to taste and store in the refrigerator.

Heat the water to 40°C with the freshly ground pink pepper.
Add the pre-mixed sugar, atomized glucose, and stabilizer.
Pasteurize at 85°C, strain, and cool quickly to 4°C.
Let rest for at least 4 hours and add the strawberry purée.
Blend and churn. Store at -18°C.

Heat the milk to 25°C and add the milk powder.
Add the sugar at 30°C.
At 35°C add the cream, and at 45°C add the stabilizer mixed with the remaining sugar.
Pasteurize at 85°C, blend, and cool down to 4°C.
Blend and churn, then pour into the mold and store at -18°C.

Mix all ingredients except the butter.
Knead in the stand mixer for about 10 minutes, gradually adding the butter until the dough comes away from the bowl.
The temperature of the dough should be 24°C. Let rise for 30 minutes at room temperature.
Flatten the dough, spread it on a tray, and cover with plastic.
Store in the refrigerator until the next day.
Make balls of 10 g and then place 25 balls in frames of 15 x 15 cm, brush with egg wash for the first time and let rise for 2 hours at 25°C.
Brush with egg wash and bake in the oven at 180°C.
Cut into thin slices and toast in the oven.