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En Tarte Glacee Fraise Coco
En Tarte Glacee Fraise Coco
tart
An original recipe by L’École Valrhona for the Adamance brand
30 g Total weight
Weigh the gelatin and cold water.
Mix, then leave the gelatin to hydrate.
Preparation :
Make the strawberry sorbet. Make the strawberry topping.
Make the neutral glaze.
Make the iced coconut lime whipped ganache, then leave to set in the refrigerator.
Make the streusel crisp, weigh out 140g into a 16cm ring.
Use a 14cm-diameter ring to press the crisp up the edges (about 2cm high).
Then, using a spoon, spread out the bottom of the tart and freeze.
Assembly :
Churn the strawberry sorbet, pipe it into the strawberry-shaped silicone molds, freeze, then remove
from the mold onto a cold tray and store in the freezer.
Place approximately 150g of sorbet onto the streusel crisp.
Place approximately 80g of strawberry topping in a spiral shape on top of the sorbet and freeze.
Beat the ganache and pipe about 120g of it on the strawberry confit.
Insert the molded sorbet strawberries into the ganache and freeze.
Spray with neutral glaze.