3 Strawberry Recipes: A Culinary Ode to the Season

As the vibrant hues of spring paint the world, the culinary realm celebrates the arrival of the much-anticipated strawberry season. These recipes are a testament to the creativity and innovation that can be achieved when culinary expertise meets the bounty of nature’s seasonal offerings. So, let the strawberry season unfold, and indulge in the sweet symphony of these delectable creations.

Avishek Singha, Executive Pastry Chef, Bengaluru Marriott Hotel Whitefield, unveils an exquisite symphony of strawberry-infused creations that tantalize the taste buds and elevate the art of confectionery.

BERRY AND LEMON PETIT WITH CITRUS GENE BISCUIT

Ingredients

STRAWBERRY COMPOTE

Strawberry Puree Gm 1000

Castor Sugar Gm 200

Glucose Gm 80

Gelatine Gm 30

Lemon Juice Nos 1

LEMON CURD

Egg White Nos 28

Lemons (Juice) Gm 46

Lemon Zest Nos 8

Sugar Gm 1000

Butter Gm 1000

Gelatin Gm 30

LEMON SPONGE

Whole Eggs Gm 196

Castor Sugar Gm 41

Almond Powder Gm 147

Baking Powder Gm 6

Glucose Gm 147

Egg White Gm 132

Castor Sugar Gm 100

Flour Gm 41

Lemon Zest Gm 12

YOGHURT MOUSSE

Cream Cheese Gm 525

Yoghurt Gm 340

Sugar Gm 220

Gelatin Gm 24

Ellen Vire Cream (whipped) Gm 600

Strawberry Puree (reduced) Gm 400

Portions: – 34 portions, 120 gm each

Preparation Time: – 3 hours

METHOD

1. Cook strawberry puree with castor sugar and glucose and add gelatin and make jelly set in a frame and keep aside in freezer.
2. To make lemon Curd cook egg white, lemon juice, sugar together and and incorporate butter in it. Set in a frame and keep aside and store in freezer.
3. To make Lemon sponge mix whole eggs, castor sugar, almond powder, baking powder and glucose and keep aside, now make meringue with egg white and sugar then fold with the mixture and line in a baking tray and bake at 200-degree for 12 to 15 minutes.
4. Now to make the Yoghurt Mousse, in a Robo Coupe mix cream cheese, yoghurt, boil the puree with sugar and add to the mix, now fold in whipped cream.
5. Tremper the mixture with gelatin and keep aside the mouse.
6. Take mold or silpad and fill the mousse in it and line with lemon curd, strawberry jelly and citrus gene biscuit.
7. Freeze it overnight demold it, glaze and garnish accordingly.

SINGLE ORIGIN MADAGASCAR CHOCOLATE CAKE WITH FRAISE

Ingredients

Swiss Bake Dark Chocolate Eggless sponge Gm 400

Callebaut Single origin Madagascar Chocolate Gm 200

Amul Cream Gm 200

Ellen wire Cream Gm 50

WHITE GLAZE

Callebaut White Chocolate Couverture Gm 500

Glucose Gm 20

Milk Maid Gm 20

Gelatin Sheet Gm 5

Amul Cream Gm 500

FOR GARNISH

Callebaut White Chocolate Gm 200

Mangaram Chocolate Colour Gm 5

Portions: – 2 cakes of 1 kg each

Preparation Time: – 3 hours

METHOD

1. Make the Eggless sponge and keep aside as the instruction is given in the packet.
2. Heat Amul Cream and make ganache by adding the Madagascar chocolate then fold in whipped Ellen Wire Cream and make mousse.
3. Cook Fresh Strawberries with castor sugar and make compote, cool it and keep aside
4. Now take a one Kg ring and line the cake with Dark sponge, chocolate mousse and strawberry compote.
5. Keep it in Deep Freezer for half an hour.
6. Now make red glaze by boiling Amul cream, glucose, sugar, milk maid then cooling it till 40 degrees Celsius and strain it.
7. As Color Mist Gel Red color as required. Now the Glaze is ready and keep it aside for future use.
8. Take out the frozen cake from deep freezer and glaze it, garnish it as in the picture.

STRAWBERRY CHEESECAKE

Ingredients 

COMPOTE

Fresh Strawberry Gm 1000

Castor Sugar Gm 300

Glucose Gm 100

Pectin Gm 2

Lemon Juice Nos 1

GARNISH

Cocoa butter Gm 20

White couverture Gm 500

Chocolate Red Color Gm 2

CHEESE CAKE CRUNCHY BASE

Cookies Gm 1300

Butter Gm 500

Cheese Cake Mix Gm 800

Cream Cheese Gm 120

Fresh Cream Gm 12

Corn Flour Gm 300

Egg Gm 200

Icing Sugar Gm 800

Portions: – 25 portions 200 gm each

Preparation Time: – 3 hours

METHOD

1. Cook Fresh strawberries, castor sugar, glucose together then add pectin and finally lemon juice. Keep it aside.
2. To make the cookie base put the cookies in Robo Coupe and churn, take the powder add butter and set it in a lined tray and keep it in deep freezer.
3. Now make the mix by using a paddle mixer. Cream cheese and sugar then gradually add in eggs followed by cream and corn flour.
4. Now put the mixture in the lined tray and bake it at 160-degree Celsius for 30 to 40 minutes.
5. Freeze it overnight and demold and cut it and garnish with fresh strawberries and chocolate plaque.