Spring Dream

Callebaut, Belgium

Servings

8

Prep Time

24 hours

Cook Time

40 minutes

Cuisine

Dessert

Category

Dessert

Spring Dream

Ingredients

    Strawberry lime gel

    • 1g carob gum
    • 2.5g SOC Pectin X-58 Powder
    • 60g sugar
    • 240g Capfruit Strawberry Frozen Fruit Puree With 10% Added Sugar
    • 40g Capfruit Raspberry Frozen Fruit Puree No Added Sugar 
    • 1g Capfruit Lemon Frozen Fruit'Zest
    • 20g Capfruit Lemon juice and pulp Frozen Fruit Puree No Added Sugar
    • 6g Citric acid solution

    Ruby & strawberry crémeux

    • 122g Even Fresh UHT Whipping Cream 35% Fat
    • 135g Milk
    • 22g Sugar
    • 69g Egg yolks
    • 6g Gelatine sheet 120B
    • 216g Callebaut RUBY Specialty Chocolate 47.3%
    • 80g Capfruit Strawberry Frozen Fruit Puree With 10% Added Sugar
    • 20g Capfruit Raspberry Frozen Fruit Puree No Added Sugar 
    • 120g Capfruit Strawberry Individually Quick Frozen Fruit (IQF)

    Herb-infused white chocolate mousse

    • 160g Sheep milk
    • 4g Geranium leaves
    • 3g Kaffir lime leaves
    • 2g Chamomile flowers
    • 2g Melissa leaves
    • 2g mint leaves
    • 14g gelatine sheet 120B
    • 320g Callebaut White Chocolate 32% Velvet, W3
    • 320g Semi-whipped Even Even Fresh UHT Whipping Cream 35% Fat

    Pistachio soft sponge

    • 170g Eggs
    • 10g Authentic Products Vanilla Extract With Seeds (Concentration: 200g/L)
    • 70g Icing sugar
    • 70g Pistachio flour
    • 30g Almond flour
    • 25g Extra-virgin olive oil
    • 30g Callebaut 100% Pure Pistachio Paste Nut Based Filling
    • 130g Egg whites
    • 75g Granulated sugar
    • 5g Albumin powder
    • 1g Spirulina powder
    • 65g Cake flour

    Strawberry sablée

    • 90g Cold butter
    • 165g Flour
    • 22g Almond powder
    • 30g Starch
    • 15g Strawberry powder
    • 80g Icing sugar
    • 1g Salt
    • 50g Egg

    Geranium and chamomile syrup

    • 150g Water
    • 150g Sugar
    • 4g Geranium leaves
    • 4g Chamomile fresh

    You may also need

    • Pavoni Non Stick Silicon Baking Mat

    Directions

      Strawberry lime gel

      1. Mix all dry ingredients in a bowl

      2. Add previous and boil all ingredients together.

      3. Add the citric acid solution and whisk after removing from the heat.

      4. Leave to crystallise.

      5. Smoothen with the hand blender.

      6. Pipe into fleximoulds of 4,5 cm Ø in a thin layer and freeze.

      Ruby & Strawberry Crémeux

      1. Cook the cream, milk, sugar and egg yolks into anglaise.

      2. Combine the chocolate and gelatine

      3. Pour the anglaise over the combined chocolate and gelatine. Mix with the blender.

      4. Add the purees and mix in. Allow to cool completely in the fridge and then whisk until smooth.

      5. Add the frozen strawberries

      6. Further fill the fleximould of 4.5 cm Ø: on top of the gel, pipe a layer of the cremeux and freeze.

      Herb-infused white chocolate mousse

      1. Cold infuse milk with the herbs overnight. Strain the next day and heat to 60º.

      2. Mix in the gelatine

      3. Pour previous hot mixture over the chocolate.

      4. Emulsify and leave to cool at 30°C.

      5. Fold in the semi-whipped cream with cooled-down mixture.

      6. Pipe a layer of the mousse in fleximoulds of 10 cm Ø.

      7. Press the frozen gel-crémeux inserts into the mousse.

      8. Further fill with mousses and even the surface and freeze.

      Pistachio soft sponge

      1. Beat the eggs, vanilla extract, icing sugar, Pistachio flour and almond flour together in a stand mixer with a whisk attachment, into a sabayon

      2. Add the olive oil and pistachio paste to the previous mixture.

      3. Beat the egg whites, granulated sugar,
        albumin powder and spirulina powder into a meringue.

      4. Fold in the cake flour.

      5. Spread to 0.8 cm on a silicone mat and sprinkle with ground pistachio.

      6. Bake for about 15 min at 165°C.

      7. Cut out discs of 7.5cm.

      8. Lightly brush with the geranium and chamomile syrup.

      9. Place on top of a thin Velvet chocolate disc of the same diameter (7.5cm)

      Strawberry sablée

      1. Mix in the cold butter, flour, almond powder,
        starch, strawberry powder, icing sugar and
        salt in a stand mixer (with paddle attachment) until a wet, sandy texture.

      2. Add the eggs and homogenise.

      3. Roll out to 2 mm thickness.

      4. Cut out discs of 7.5 cm Ø.

      5. Bake at 170°C for 8-10 min.

      Geranium and chamomile syrup

      1. Boil everything together, let it cool and strain.

      Assembly and decoration

      1. Unmould the frozen mousse.

      2. Glaze with neutral gel.

      3. Place onto the strawberry sablé disc.

      4. Place the Velvet chocolate - pistachio sponge discs on top.

      5. Sprinkle with pistachio powder.

      6. Place a ruby & white chocolate ring around.

      7. Decorate with Atsina cress, fresh chamomile flowers and drops of neutral gel.