Thursday, 11 May 2017

Strawberries with cream and truffle honey cake

Today's recipe is this strawberry cake with cream, no one will resist to try it!

- 5.3 oz of natural strawberries
- 2.11 oz of sugar
- 3 sheets of gelatin
- 2.8 oz of cream to assemble
- Honey with black truffle 
- 2.5 oz of cookies
- 1.5 oz of margarine

- Grind the cookies with a chopper or a mortar until they are powder.
- Heat the margarine for a few seconds in the microwave until it is liquid.
- Mix the cookies with the margarine, until you make a paste.
- Form the base of the cake, squeezing well with the hands with the help of a metal ring to give it the rounded shape.
- Reserve in the fridge.
- Hydrate gelatin leaves in cold water for 10 minutes.
- Grind the strawberries with the blender and strain it to remove the seeds.
- Heat the strawberry puree in a saucepan with the sugar but without boiling.
- In that moment, drain the gelatine and add it to the puree, stirring until it is completely integrated.
- Assemble the cold cream with the aid of the mixer with the accessory of the rods.
- Add the mash little by little and remove with wrapping movements so that it integrates well with the cream.
- Pour over the base of cookies and let it settle in the fridge for about 2 hours.
- Remove the metal ring and pour a little honey with black truffle over the cake.

Bon appétit!

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