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.
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.
