CREATIVE

WHITE DOME WITH CHEESE SPREAD AND STRAWBERRIES

MEDIUM | 15 minutes

Ingredients

4 people
Spreadable mousse
  • Cream 60 g
  • Bourbon vanilla bean 1
  • Gelatine mass 25 g
  • Sugar 150 g
  • Cream 250 g
  • Fresh Spreadable Sheep Cheese 550 g
Strawberry coulis
  • Strawberry puree 200 g
  • Xanthan gum 0,3 g
  • Dextrose 30 g
Crunchy biscuit quenelle
  • Cioccolato bianco 350 g
  • Butter 40 g
  • Tea biscuits in small pieces 300 g
  • Almond or hazelnut praline 260 g
Strawberry compote
  • Strawberry puree 100 g
  • Inverted sugar 90 g
  • Liquid glucose 180 g
  • Sugar 55 g.
  • NH Pectin 15 g
  • Fresh strawberries 500 g
  • Gelatine mass 15 g
White covering
  • White covering chocolate 500 g
  • White fat-soluble colourant 10 g

Method

Spreadable Sheep Cheese mousse

1

Infuse the cream (60 g) with vanilla for 10 minutes. Drain the vanilla.

2

Heat the cream with gelatine mass and sugar up to 60°.

3

Emulsify with fresh cheese which must remain up to 40°.

4

Half-whip the cream (250 g) and add to the previous mix.

Strawberry coulis

1

Make the strawberry puree liquid without heating it. Activate the blender while pouring dextrose and xanthan like rain.

Crunchy biscuit quenelle

1

Melt chocolate and butter together at 40°. Mix with the praline and add biscuit pieces.

The strawberry compote

1

Combine inverted sugar, strawberry puree, glucose and gelatine mass and heat at 45°. Add pectin and sugar and bring them to the boiling point. Then add fresh strawberries in cubes and refrigerate.

White covering

1

Mix the covering with the colourant and heat at 45°. Temper and set aside.

2

Cover the half-spheres with white covering and let them harden, then unmould and fill a quarter with the strawberry coulis and chill.

3

Then add the strawberry compote, followed by the cheese cream and chill in the freezer.

RECIPE BY: Luisa Bayre and her staff

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