Herbal strawberry - Andros Chef, professional fruit ingredients

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Herbal strawberry fresh from the garden

Ingredients

Strawberry leather

Strawberry French origin

puree 315 g

Pectin 4 g

Gelatine powder 6 g

Water 36 g

Strawberry jelly

Strawberry puree French origin 500 g

Sugar 50 g

Pectin 12 g
Water 80 g

Burrata ice-cream

Milk 220 g
Vanilla 1

Stabilising agent 2 g

Powdered milk 17 g

Atomised glucose 6 g

Sugar 6 g
Burrata 220 g

Ricotta 70 g

Crumble

Flour 150 g

Butter 75 g

Brown sugar 120 g

Basil 1 bunch

 

 

Pesto basil

Olive oil 100 g

Basil 1 bunch

Soft brown sugar 50 g

Almonds 50 g

Vanilla powder 2 g

Burrata whipped cream

Liquid cream 35% FAT 300 g

Burrata middle 80 g

Icing sugar 50 g

Strawberry French origin

The new frozen puree 100% strawberry from France origin is an Andros orchards special edition. Its blend of 3 varieties with Charlotte, Rubis and Malwina giving a unique organoleptic quality.

Discover our products range 100% puree

Preparation steps

  1. Strawberry leather

    Heat the puree at 40°C. Pour in rain the pectin and bring to a boil. Add the gelatine mass. Pour on a silicone mat and spread very thinly. Dry for 3 hours at 60°C. Once cooled down, crack in pieces.

  2. Strawberry jelly

    Bring to a boil the puree with sugar and pectin mix. Off the heat add the water. Sieve and spread on a rack covered with polyethylene sheet on a thin layer. Pour the remaining mixture on the bottom of the plates. Keep in the refrigerator until the assembly. Cut out some discs of the jelly.

  3. Burrata ice-cream

    Infuse the vanilla pod gratted in milk on low heat. Off the heat, add the powder then add the burrata and ricotta. Combine. Freeze then the base will be ready to go in the Pacojet.

  4. Crumble

    Wash and chop finely the basil. In a robot, with the paddle attachment, cream the butter with sugar. Add the flour and choped basil. Spread the mixture on a tray covered with baking sheet. Bake at 170°C for 15 minutes.

  5. Pesto basil

    In a mixer, mix the basil, brown sugar, almonds and vanilla. While running the mixer, add the oil in a thin stream.

  6. Burrata whipped cream

    Whip the cream with the burrata and icing sugar.

  7. Assembly

    Pipe some whipped cream and pesto dots on the plates containing jelly. Place some jelly discs on the whipped cream dots. Sprinkle some crumble, place pieces of fruit leather and edible flowers.

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