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Strawberry dessert with hibiscus flowers

Modern version of the strawberry dessert with hibiscus flowers.By Bart de Gans.

Ingredients

190gProvence almond paste 70%
110gOpalys 33%
520gUHT cream 35%
30gWater for the gelatin
30gGlucose DE 35/40
6gPowdered gelatin
85gCocoa butter
28gAlmond drink

33gWhole eggs
77gDry butter
58gPowdered sugar
145gTraditional French wheat flour
1gSalt
19gAlmond powder

60gStrong flour
280gWhole eggs
4gBaking powder
30gClarified liquid butter
290gProvence almond paste 70%

740gMineral water
74gHibiscus flowers

75gWater for the gelatin
630gHibiscus flower infusion
75gVending machine sugar
15gPowdered gelatin

300gAlmond crumble dough (see above)
300gStrawberry inspiration chocolate
200gÉclat D'or

Preparation

  1. Dissolve the gelatin in water.
  2. Heat the almond drink, glucose, and dissolved gelatin and emulsify them with the half-melted chocolate and cocoa butter.
  3. Use a hand blender to mix the almond paste and cream and add the results to your first mixture.
  4. Blend again with the hand blender. Set aside.

  1. Mix the dry ingredients with the very cold, diced butter until it resembles crumbs.
  2. Once the mixture is completely smooth, add the cold eggs.
  3. Once you have a smooth dough, stop mixing.
  4. Store in the refrigerator or spread out directly. Bake at 150°C.

  1. Whip the almond paste and eggs au bain-marie, heated to 45-50°C.
  2. Complete the process using a stand mixer.
  3. Sift the flour and baking powder together and fold them into your first mixture with a spatula.
  4. Finish by adding the clarified liquid butter.

  1. Bring the water to a boil, then turn off the heat.
  2. Add the hibiscus flowers, cover the pan with plastic wrap, and let rest for about 2 hours.

  1. Take the hibiscus flower infusion and strain out the flowers.
  2. Add the sugar and heat until the sugar is dissolved.
  3. Dissolve the gelatin powder in water and add to the mixture.

  1. Blend the almond crumble dough in a blender and add the melted chocolate.
  • Tip: you can use leftover crumble dough from previous creations.

  1. Prepare the hibiscus jelly and freeze it.
  2. Prepare the almond mousse.
  3. Take a strawberry mold and fill it with the mousse, jelly, cake, and crumble.
  4. Decorate with the cocoa butter to create an appearance as realistic as a real strawberry.