Relish this Winter Season with Bengaluru Marriott Hotel's Delicious Strawberry Recipes

Hospibuz

15 Jan 2024 10:01 IST

New Update

Strawberry Sonnet Recipes by Avishek Singha, Executive Pastry Chef, Bengaluru Marriott Hotel Whitefield

BERRY AND LEMON PETIT WITH CITRUS GENE BISCUIT

Ingredients	Unit	Quantity
BERRY AND LEMON PETIT WITH CITRUS GENE BISCUIT
STRAWBERRY COMPOTE
Strawberry Puree	Gm	1000
Castor Sugar	Gm	200
Glucose	Gm	80
Gelatine	Gm	30
Lemon Juice	Nos	1
LEMON CURD
Egg White	Nos	28
Lemons (Juice)	Gm	46
Lemon Zest	Nos	8
Sugar	Gm	1000
Butter	Gm	1000
Gelatin	Gm	30
LEMON SPONGE
Whole Eggs	Gm		196
Castor Sugar	Gm		41
Almond Powder	Gm		147
Baking Powder	Gm		6
Glucose	Gm		147
Egg White	Gm		132
Castor Sugar	Gm		100
Flour	Gm		41
Lemon Zest	Gm		12
YOGHURT MOUSSE
Cream Cheese	Gm		525
Yoghurt	Gm		340
Sugar	Gm		220
Gelatin	Gm		24
Ellen Vire Cream (whipped)	Gm		600
Strawberry Puree (reduced)	Gm		400

Portions: - 34 portions, 120 gm each

Preparation Time: - 3 hours

METHOD

Cook strawberry puree with castor sugar and glucose and add gelatin and make jelly set in a frame and keep aside in freezer.
To make lemon Curd cook egg white, lemon juice, sugar together and and incorporate butter in it. Set in a frame and keep aside and store in freezer.
To make Lemon sponge mix whole eggs, castor sugar, almond powder, baking powder and glucose and keep aside, now make meringue with egg white and sugar then fold with the mixture and line in a baking tray and bake at 200-degree for 12 to 15 minutes.
Now to make the Yoghurt Mousse, in a Robo Coupe mix cream cheese, yoghurt, boil the puree with sugar and add to the mix, now fold in whipped cream. Tremper the mixture with gelatin and keep aside the mouse.
Take mold or silpad and fill the mousse in it and line with lemon curd, strawberry jelly and citrus gene biscuit.
Freeze it overnight demold it, glaze and garnish accordingly.

SINGLE ORIGIN MADAGASCAR CHOCOLATE CAKE WITH FRAISE

Ingredients	Unit	Quantity
SINGLE ORIGIN MADAGASCAR CHOCOLATE CAKE WITH FRAISE

Swiss Bake Dark Chocolate Eggless sponge	Gm	400
Callebaut Single origin Madagascar Chocolate	Gm	200
Amul Cream	Gm	200
Ellen wire Cream	Gm	50
WHITE GLAZE
Callebaut White Chocolate Couverture	Gm	500
Glucose	Gm	20
Milk Maid	Gm	20
Gelatin Sheet	Gm	5
Amul Cream	Gm	500
FOR GARNISH
Callebaut White Chocolate	Gm	200
Mangaram Chocolate Colour	Gm	5

Portions: - 2 cakes of 1 kg each

Preparation Time: - 3 hours

METHOD

Make the Eggless sponge and keep aside as the instruction is given in the packet.
Heat Amul Cream and make ganache by adding the Madagascar chocolate then fold in whipped Ellen Wire Cream and make mousse.
Cook Fresh Strawberries with castor sugar and make compote, cool it and keep aside
Now take a one Kg ring and line the cake with Dark sponge, chocolate mousse and strawberry compote.
Keep it in Deep Freezer for half an hour.
Now make red glaze by boiling Amul cream, glucose, sugar, milk maid then cooling it till 40 degrees Celsius and strain it.
As Color Mist Gel Red color as required. Now the Glaze is ready and keep it aside for future use.
Take out the frozen cake from deep freezer and glaze it, garnish it as in the picture.

STRAWBERRY CHEESECAKE

Portions: - 25 portions 200 gm each

Preparation Time: - 3 hours

METHOD

Cook Fresh strawberries, castor sugar, glucose together then add pectin and finally lemon juice. Keep it aside.
To make the cookie base put the cookies in Robo Coupe and churn, take the powder add butter and set it in a lined tray and keep it in deep freezer.
Now make the mix by using a paddle mixer. Cream cheese and sugar then gradually add in eggs followed by cream and corn flour.
Now put the mixture in the lined tray and bake it at 160-degree Celsius for 30 to 40 minutes.
Freeze it overnight and demold and cut it and garnish with fresh strawberries and chocolate plaque.

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lemon juice castor sugar