Wild Strawberry, Hazelnut, Sea buckthorn

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level 3

Freeze-dried wild strawberry, crispy hazelnut praline, sea buckthorn ganache with aroma of forest mushrooms.
Freshness of forest fruits as a daily need for fresh air.

Recipe components

Freezed-dried wild strawberry puree

PreparationIngredients
Preparation

Fresh wild strawberry cook with sugar up to 85°C.
Make puree, put in the form of a cone, freeze.
Freeze-dry the puree.

 

Ingredients
  • 500g
    Fresh strawberry
  • 38g
    caster sugar

Almond Wild Hazelnut Praline

PreparationIngredients
Preparation

Heat all ingredients together up to 45°C and mix well.
Temper the mass with the parameters of white chocolate Zephyr Cacao Barry.

Ingredients

Sea Buckthorn Ganache

PreparationIngredients
Preparation

Boil in saucepan cream, puree, cocoa butter and honey.
Add chocolate, mix to obtain shiny ganache, add alcohol & soft butter.
Mix well.

Ingredients
  • 75g
    35% cream
  • 45g
    sea buckthorn puree
  • 18g
    cocoa butter
  • 22g
    82% butter
  • 22g
    Sea buckthorn tincture
  • 32g
    honey

For Assembly and Finishing

Chocolate bonbons shells made of Chocolate Barry OCOA 70 % & ZEPHYR 34%