Strawberry - Tomato - Basil Pastries
Baking and Desserts | Author's cuisine
⏳ Time
3 hours + 6 hours
🥕 Ingredients
18
🍽️ Servings
16
Description
The recipe is taken from a book by Anna Johnson, 'Mousse Cakes. Easier than Easy!'.
Ingredients
- Water - 32 fl oz
- Brown Sugar - 6 oz
- Almond - 2.6 oz
- Glucose Powder - 11.9 oz
- Spiced Tomato Juice - 5 fl oz
- Glutinous Rice Flour - 1.2 oz
- Coconut Milk - 6 fl oz
- Potato protein - 0.7 oz
- Fresh basil leaves - 1.1 oz
- Carob gum - 0.1 oz
- Chestnut puree - 30.5 oz
- Meyer Lemon Juice - 3 fl oz
- Pectin - 28½ g
- Herbed Tofu - 5.3 oz
- Inulin - 4.1 oz
- Natural emulsifier - 0.3 oz
- Soy Meat - 0.1 oz
- Sugar - 12.1 oz
Step by Step guide
Step 1
Mix 135 ml of water with 15 grams of potato protein. Add 1 gram of carob gum. Whip the mixture until frothy, then add 85 grams of brown sugar and continue whipping for another 5 minutes.
Step 2
Sift together 75 grams of glucose, rice flour, and almond flour.
Step 3
Heat 17 grams of coconut oil to 95°F, blend with 6 grams of basil, 47 ml of tomato juice, and 5 grams of potato protein. Incorporate into the meringue.
Step 4
Add the mixture of flour and glucose and knead the dough.
Step 5
Bake at 320°F for 10 minutes on a silicone mat measuring 30x40 cm (with or without edges).
Step 6
Cool down. Cut out 16 disks with a diameter of 4 cm.
Step 7
Heat 100 grams of strawberry puree, 110 ml of tomato juice, and 20 ml of lemon juice to 104°F. Stir in 70 grams of brown sugar and 6 grams of pectin.
Step 8
Boil for one minute after it starts bubbling, stirring constantly with a whisk. Pour into silicone half-spheres or metal rings with a diameter of 3 cm. Freeze.
Step 9
Blend silken tofu, 45 grams of inulin, 23 ml of water, 23 grams of glucose, 15 ml of lemon juice, 15 grams of brown sugar, and 15 grams of basil leaves together for 2 minutes.
Step 10
Pour into silicone half-sphere molds or metal rings with a diameter of 3 cm. Freeze.
Step 11
Heat 450 grams of strawberry puree and 30 ml of lemon juice to 104°F, then sprinkle in 4.5 grams of pectin with 27 grams of inulin, and heat the mixture to 185°F. After that, cool the mixture to 158°F.
Step 12
Blend 180 grams of coconut oil, heated to 95°F, with an emulsifier and 10 grams of basil using a blender. Gradually incorporate the previous mixture and emulsify with the blender, whisking the liquids for 1 minute. Refrigerate until ready to begin the gelling process.
Step 13
Heat 145 grams of strawberry puree to 68°F. Mix with soy protein, add 3 grams of carob bean gum, and whip until frothy. Then add 45 grams of inulin and continue whipping for another 4 minutes until stiff peaks form.
Step 14
Mix the gelatin mixture that has cooled to 86°F on low speed with a mixer.
Step 15
Mix 342 grams of sugar, 240 grams of glucose, and 18 grams of pectin.
Step 16
Heat 170 grams of strawberry puree, 30 ml of lemon juice, and 795 ml of water to 113°F, then incorporate the previous mixture.
Step 17
While continuously whisking, heat the mixture to 185°F. Leave it in the refrigerator for at least 4 hours.
Step 18
Before use, heat the glaze to 35–104°F; if you are using a gun, heat it to 55–158°F.
Step 19
Remove the half-spheres with the confit and cream from the molds and pair them up, slightly melting the edges of the half-spheres with a hot spatula to make them stick together.
Step 20
Then fill each Truffle mold (candy molds with a diameter of 62 mm) halfway with mousse. Place the frozen filling with the confit side down.
Step 21
Add the remaining mousse. Complete the assembly with the sponge cake. Freeze.
Step 22
Remove the pastries from the molds and insert a skewer into each one. Dip each pastry into the glaze, clean off any excess glaze from the bottom, and transfer them to a serving tray. Carefully twist out the skewers.
Step 23
Before serving, thaw in the refrigerator for 3–4 hours.
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