Strawberry Layered
A fresh and vibrant coupe layering strawberry compote, almond crumble and Glacio Strawberry Sorbet with smooth cheesecake–lime mousse and caramelised pecans. Topped with fresh strawberries, strawberry coulis and a scoop of Glacio Vanilla Bourbon Premium, it’s a bright, creamy and irresistible blend of fruit and crunch
Cheesecake-lime mouse
材料
- 200 g sugar,
- 56 g water,
- 112 g egg yolks,
- 1,920 g cream cheese,
- zest of 2 limes,
- 144 g gelatin (melted),
- 744 g whipped cream (35%)
作り方
Prepare a pâte à bombe: Combine 200 g sugar and 56 g water and heat to form a syrup. Whisk into 112g egg yolks until light and airy. Allow to cool slightly.
In a separate bowl, mix lime zest into 1920 g cream cheese until smooth. Blend a small portion of the pâte à bombe with the melted gelatin, then incorporate it back into the rest of the pâte à bombe. Gently fold in the lightly whipped cream until the mousse is smooth and homogenous. Chill overnight before using.
Strawberry Layered
材料
- Glacio Strawberry Sorbet
- Glacio Vanilla Bourbon Premium ice cream
- Strawberry compote
- Strawberry coulis
- Fresh strawberries
- Almond crumble
- Cream 35%
- Pecan nuts
- Cheesecake mousse
- Powder sugar
作り方
Spoon a layer of strawberry compote into the base of a serving glass and add a layer of almond crumble. Place one scoop of Glacio Strawberry Sorbet on top followed by a generous layer of cheesecake–lime mousse. Sprinkle with caramelized pecan nuts.
Arrange fresh sliced strawberries and drizzle with strawberry coulis.
Add a scoop of Glacio Vanilla Bourbon Premium over the fruit, then top with more almond crumble, pecan nuts and freshly sliced strawberries to complete the coupe.
Chef Sam
