The red strawberry

Making the recipe

For 8 plated desserts

Frozen puree sugar-added Strawberry

Strawberry mint jelly

Ingrédients

Frozen puree with added sugar Strawberry
Simple syrup – 40g
Mint (leaves) – 3g
Gelatine (sheet) – 12g

Heat the puree with the syrup and the mint.

Add the gelatin and pour in a frame or any desired shape.
Genoa cake

Ingrédients

Egg – 470g
Almond paste – 480g
Butter – 150g
Flour – 90g
Yeast – 6g
Grand Marnier® – 7,5g

Mix the almond paste and add the eggs one by one.

Sift the flour with baking powder and pour over the allmonde paste-egg mixture.

Add the melted butter and mix with Frand Marnier.

Pour into a frame, bake at 170°C for about 20 min.
White chocolate orange blossom vanilla whipped ganache

Ingrédients

Semi-skimmed milk – 200g
Glucose – 50g
White Chocolate 33% – 450g
Vanilla pod – 1
Orange blossom water – 50g
UHT cream 35% fat – 600g

Boil the mix with the vanilla, the glucose and the orange blossom water.

Then pour the boiled mix to the chocolate, mix well for a perfect emulsion.

Finish by adding the cream and leave to cool in the fridge for at least 3h.

Use after whipping.
Strawberry paper

Ingrédients

Frozen puree with added sugar Strawberry – 100g
Water – 50g
Sugar – 12g
Pectin – 0,5g
Gelatine (sheet) – 1

Bring to a boil the ingredients together and then add the gelatin.

Pour a very thin layer into a baking sheet and bake at 160°C for 4 to 6 min.
Strawberry sorbet

Ingrédients

Frozen puree with added sugar Strawberry – 500g
Water – 150g
Sugar – 100g
Invert sugar – 19g
Stabilizer – 1g

Bring to a boil all the ingredients without the purée.

Add the puree once boiled and maturate for 12h before chuming.

Pierre ABI HAYLA

Pierre Abi Hayla is a pastry chef and chocolate enthusiast, co-founder of Le Noir – Atelier du Chocolat in Beirut, where he has quickly become a leading figure for chocolate lovers in Lebanon.