- 100 g Quark (sour cream)
- 50 g Philadelphia cheese
- 270 g Cream 40%
- 230 g Sicoly® sweetened strawberry purée
- 90 g Sugar
- 3 Gelatine leaf
Whip the quark with Philadelpia cheese and sugar. Soak the gelatin leaves in cold water. Heat the SICOLY® strawberry puree and melt the gelatin. Then, mix the puree with the cheese mass. Finally, add the lightly whipped cream.
with green pepper
- 40 g Melted butter
- 187 g Icing sugar
- 50 g Flour
- 165 g Egg whites
- 250 g Eggs
- 187 g Almond powder
- 5 g Ground green pepper
- 40 g Sugar
Mix the eggs with almond powder, icing sugar. Then add the butter carefully and finally, pour the green pepper and the wheat flour. Whip a fluffy meringue of egg white and sugar and mix the two doughs with a spatula. Spread the doughs on a silipat and bake at 200°C for 3 or 4 minutes to a golden brown colour.
- 60 g Sicoly® sweetened strawberry purée
- 80 g Sugar
- 8 g Albumin (egg white powder, Sosa)
- 35 g Water
- 80 g Icing sugar
Pre-heat the oven to 60°C. Mix the SICOLY® strawberry puree with the water and stir the albumin into the mixture. Add sugar and use a Kitchen Aid to whip the mixture fluffy. When the meringue is fluffy, add the icing sugar carefully. Pipe small tips and let them dry in oven at 60°C for approx. 2 hours.
- 250 g Sicoly® sweetened wild strawberry purée
- 10 g Icing sugar
- 15 g Gelcrem cold (Sosa)
Melt the SICOLY® wild strawberry puree and cool it (important). Blend the puree with icing sugar and gelcrem cold. Fill a piping bag and put it in the fridge.
- 125 g Sicoly® sweetened wild strawberry purée
- 3 g Agar agar
- 25 g Sicoly® sweetened lemon juice
- 25 g Sugar
- 100 g Water
- 300 g Ice-cold neutral oil
Boil the ingredients thoroughly for about 2 minutes. Use a syringe and make pearls by dropping the mixture into the ice-cold oil. Let the pearls rest for a couple of minutes before you pick them up.
- 100 g Sicoly® sweetened wild strawberry purée
- 35 g Sugar
- 65 g Riesling
- 2 Gelatine leaf
Soak the gelatin leaves in cold water. Boil the SICOLY® strawberry puree with sugar and wine. When boiling, put aside and add the gelatin leaves. Cool the jelly mixture on ice. When cooled, spread it out thinly on a silipat and put it into the freezer. Leave to stiffen.
Green strawberry (flavour)
- 500 g Water
- 150 g Glucose
- 50 g Green strawberry flavour (Sosa)
- 550 g Syrup (50% water - 50% sugar)
- 100 g Sicoly® sweetened lemon juice
- 1 Gelatine leaves
Soak the gelatin leaves in cold water. Boil the water with the syrup and glucose and finally add the gelatin leaves. Add the SICOLY® lemon puree and the green strawberry flavour. Cool the mixture and make a firm sorbet.
- 200 g Sicoly® sweetened lemon juice
- 2 g Soy lecitin
- 50 g Icing sugar
Mix the SICOLY® lemon puree, icing sugar and soy lecitin with a hand blender to a light foam. Leave to rest for about 2 minutes, then it´s ready to use.
Pipe tempered white chocolate colored with red on a baking paper. Put the mousse at the joconde base. Pipe the wild strawberry cream on the top of the mousse and make some tips on the plate. Put the meringues and the strawberry jelly on the top of the mousse and beside the wild strawberry tips. Place fresh strawberries in the same way. Make an egg of the sorbet and finally add the foam. Decorate with the colored chocolate and wild strawberry pearls.