Prestige golden strawberry

Name: Prestige golden strawberry
Ingredients: 6 g Gelatine; 220 g Whole egg; 100 g Sugar; 100 g Elderflower syrup; 0.5 units.items Lime; 5 g Gelatine; 160 g Mascarpone; 140 g White chocolate; 0.5 units.items Lime; 95 g Whole egg; 250 g Prestige strawberries; 75 g Egg yolk; 95 g Mascarpone; 80 g Sugar; 75 g Cream; 30 g strawberry liqueur; 2 units.items gelatin sheet; 100 g White chocolate; 400 g Prestige strawberries; 1 units.items Egg; 100 g Sugar; 25 g elderflower juice; 20 g Sugar; 100 g Quark; 5 g Agar Agar; 10 g yopol; 2 units.items vanilla pods; 400 g Sour cream; 80 g Sugar; 300 g Egg white

This recipe was developed by the Prestige Fruit chefs.

Ingredients

6gGelatine

220gWhole egg

100gSugar

100gElderflower syrup

0.5units.itemsLime

160gMascarpone

140gWhite chocolate

5gGelatine

0.5units.itemsLime

95gWhole egg

250gPrestige strawberries

75gEgg yolk

95gMascarpone

80gSugar

30gstrawberry liqueur

10gyopol

75gCream

2units.itemsgelatin sheet

100gWhite chocolate

1units.itemsEgg

25gelderflower juice

20gSugar

100gQuark

400gPrestige strawberries

100gSugar

5gAgar Agar

1units.itemsvanilla pod

2units.itemsvanilla pods

400gSour cream

Pinch of salt

60gIcing sugar

20gOlive oil

80gSugar

300gEgg white

150gWhite chocolate

40gLime juice

zest of 1 lime

1units.itemsdrop of red food coloring

340gSugar

225gPrestige strawberries

35gSalt

Preparation

Soak the gelatin.
Put the whole egg, sugar, elderflower syrup, and lime juice in the thermoblender and heat the mixture to 84°C.
Add the soaked gelatin, mascarpone, and white chocolate.
Make sure the mixture is well combined and strain it.
Pipe this into the desired molds and set in the freezer.
Remove the mixture from the molds and let it thaw.

Soak the gelatin.
Blend the strawberry together with the lime juice until smooth and strain.
Put the mixture in the thermoblender together with the liqueur, sugar, whole egg, and egg yolk. Heat the mixture to 84°C.
Add the mascarpone, Yopol, and soaked gelatin.
Strain the mixture and pour it into the desired molds.
Let the mixture set in the freezer. Unmold and let it thaw.

Soak the gelatin.
Whip the cream until soft peaks form. Cook the egg white and egg yolk.
Heat the elderflower juice and add the soaked gelatin.
Melt the white chocolate.
In stages, combine the egg mixture, elderflower syrup, chocolate, and quark with the lime zest.
Finally, fold in the softly whipped cream.

Blend the strawberries until smooth in the thermoblender and strain the mixture.
Then add the remaining ingredients to a pan and bring the mixture to a boil.
Pour the mixture into a container and let it set in the refrigerator.
Blend the mixture until smooth and strain.
Put the strawberry gel in a piping bag.

Mix the sour cream with the powdered sugar, vanilla seeds, and olive oil.
Stir until smooth and put the mixture in a piping bag.

Whip the egg white together with the sugar until stiff in the KitchenAid.
Melt the white chocolate and add it together with the lime zest and coloring to the egg white.
Spread the mixture thinly on a silicone mat and bake at 90 degrees for 1.5 hours.

Mix the sugar with the salt and add two tablespoons of water.
Vacuum pack this together with the strawberries and let it infuse in the refrigerator for three hours.
Garnish: freeze-dried strawberries.