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Strawberry cream

This is a recipe by Nienke Schaap, pastry chef at Restaurant Voorlinden in Wassenaar.

Nienke has experience assisting with international assignments in the field of ice cream and patisserie. The 'Crema di Fragola' is an absolute Italian classic based on mascarpone and strawberry. My creation therefore also consists mostly of these components, but to give the dessert some extra accents I have added basil and aceto balsamico, which are of course also typical Italian products. I have incorporated the strawberries into the mousse and the garnish on the plate, the mascarpone serves as the interior of the strawberry.

Ingredients

3gGelatine
70gEgg yolk
220gCream
250gMascarpone
45gSugar
15gWater

6gGelatine
30gAceto balsamico
230gStrawberry puree
5gegg white powder
200gCream
3gBasil
50gSugar

65gLemon zest
1gSalt
115gbrown sugar
140gButter
15gWhole egg
220gPlain flour
7gBaking powder

200gSugar
3gpectin X58
50gWater
3gpectin NH nappage
100gGlucose
150gStrawberry puree
1gcitric acid

20gSugar
2gBasil
250gStrawberries
2gPepper

Preparation

  1. Soak the gelatin in cold water.
  2. Mix the egg yolk with the sugar and whisk.
  3. Melt the gelatin and add it to the whipped mixture.
  4. Blend the mascarpone until smooth and add to the mixture.
  5. Then fold in the whipped cream.
  6. Freeze for half an hour in the blast chiller.

  1. Soak the gelatin in Aceto balsamico.
  2. Mix the egg white powder with the sugar and add 30 grams of the purée, then whip.
  3. Heat the rest of the purée with finely chopped basil to 30°C.
  4. Melt the gelatin and add it to the whipped mixture.
  5. Mix this mixture with the warmed purée.
  6. Fold in the whipped cream.
  7. Freeze in the blast freezer for half an hour.

  1. Mix the butter, caster sugar, salt, and lemon zest.
  2. Mix in the egg.
  3. Add the flour and baking powder.
  4. Bake for 10 minutes at 180°C.

  1. Mix 1/4 of the sugar with the pectin and the water.
  2. Heat the remaining sugar, strawberry purée, and glucose to 70°C.
  3. Add the pectin mixture and bring to a boil.
  4. Add citric acid.

  1. Cut the strawberries into small cubes.
  2. Mix with the sugar.
  3. Season with basil and pepper.

  1. Prepare the mascarpone and let it freeze for half an hour in the blast freezer.
  2. Prepare the strawberry mousse and place the mascarpone inside as the interior.
  3. Let the whole thing freeze for half an hour.
  4. Meanwhile, prepare the Breton shortbread and bake it.
  5. Place the strawberry on the Breton cookie so you can move it easily.
  6. Cook the jelly and let it cool.
  7. Dip the strawberry in the jelly and place it on the plate.
  8. Prepare the garnish and decorate the plate with it.