Contents
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Ingredients
Strawberry ice cream
- 150 g Strawberries
- 45 g Sugar
- 2 tbsp Vanilla sugar
- 75 g Cream
- 100 g Greek yogurt 10% fat
- 60 g Basic texture
Rosemary sand
- 100 g Sugar
- 15 g Rosemary needles
- 10 g Almond powder
- 25 g Egg Whites
- 20 g Powdered sugar
Ginger panna cotta tartlets
- 25 g Flour
- 25 g Sugar
- 1 Egg
- 1 pinch Baking powder
- 30 g Couverture
- 10 g Grated ginger
- 100 ml Cream
- 125 g Powdered sugar
- 0,5 Vanilla pod
- 75 g Yogurt
- 1 sheet Gelatin white
Strawberry cream
- 100 ml Cream
- 4 tbsp Strawberry juice
Instructions
Strawberry ice cream
- For the strawberry ice cream, puree the strawberries and strain them through a fine sieve. Dissolve the sugar and vanilla sugar in slightly warmed cream. Mix everything briefly with the yoghurt and Basic Texture, place in the ice cream maker, freeze to the desired consistency and serve.
Rosemary sand
- For the rosemary sand, grind the sugar with the chopped rosemary needles and the almond powder. Beat the egg whites into egg whites. While it is setting, sprinkle in the powdered sugar, keep beating and carefully mix in the rosemary and almond sugar so that the snow stays as firm as possible.
- Spread the mass very thinly on a baking sheet and let it dry for about 1.5 hours in the oven at 90 ° C, stirring the drying mass in between (the first time after an hour, then after another 15 minutes). When the mass is (feel) completely dry, let it cool down and grate to a sand-like consistency. Store in a dry place.
Ginger panna cotta tartlets
- For the ginger panna cotta tartlet, line a baking sheet with baking paper for the bottom. Separate the egg and beat the egg whites until stiff, then add the flour, sugar, baking powder and egg yolk to the same bowl and immediately stir everything together carefully on the lowest setting.
- Spread the dough on the prepared baking sheet and bake in the preheated oven at 180 ° C for about 15 minutes. Cut out the warm base and coat with liquid couverture. Place the serving rings on the slices.
- Bring the cream, powdered sugar and ginger to the boil and let it steep for about 20 minutes. Chop in a blender and strain through a fine sieve - mix with the yogurt.
- Soak the gelatine in cold water. Warm up some cream, dissolve the squeezed gelatine in it and stir into the cream mixture. Fill the panna cotta into four prepared serving rings and chill for at least 3 hours, preferably overnight.
Strawberry cream
- For the strawberry cream, whip the chilled cream until semi-firm and add the strawberry juice to taste. Fill into a piping bag.
Nutrition
Serving: 100gCalories: 235kcalCarbohydrates: 35.9gProtein: 2.9gFat: 8.7g