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

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

BERRY AND LEMON PETIT WITH CITRUS GENE BISCUIT

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

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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