- Strawberries and Cream – yields 1 x chocolate mould x 24 pieces
- Strawberry jelly
- 240g Strawberry puree
- 48g Glucose
- 40g Caster sugar
- 2.25g Pectin
- 10g Lemon juice
- Mascarpone ganache
- 80g UHT double cream
- 40g Glucose
- 30g Trimoline
- 1 Vanilla pod
- 110g Mascarpone
- 340g White chocolate callets (Cacao Barry Zephyr)
- 5g Kirsch
Strawberries and Cream Chocolates by Gary Hunter
Ingredients
Method
Preparing the chocolate moulds
Gently fleck a chocolate mould with tempered white cocoa butter and then spray with tempered red cocoa butter. Line with tempered milk chocolate (Cacao Barry Lactée Supérieure) or dark chocolate (Cacao Barry Fleur de Cao) if preferred. When set pipe in equal quantities of the following:
Strawberry jelly
Heat together the strawberry puree and the liquid glucose. Sieve together the caster sugar and the pectin powder. Add this sugar and pectin mix to the heated strawberry puree and cook for four minutes, stirring with a whisk. Finally, whisk in the lemon juice and remove from the heat to cool. When the strawberry jelly mixture has sufficiently cooled, pipe into the chocolate moulds up to the half way mark.
Mascarpone ganache
Heat together the cream, glucose, Trimoline and split vanilla pod. Add the mascarpone and blend together. Pour this over the white chocolate and add the Kirsch. Complete the emulsification of this ganache with a stick blender. Pipe on top of the strawberry jelly to just below the surface line of the chocolate mould.
Finishing:
Cap off with tempered milk couverture (Cacao Barry Lactée Supérieure) when the mascarpone ganache has crystallized and set. No other decoration is required as the mould has already been sprayed with colours.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
