PINK GARDEN STRAWBERRY ALMOND CAKE
SERVES 10 PREP TIME 30 mins COOK TIME 6 HRS
STRAWBERRY CONFIT
300g Frozen Strawberries 6g Lemon juice 4g Pectin NH 150g Sugar
Bring frozen strawberries and lemon juice to a boil.
Add in pectin and sugar and boil again.
Set aside to cool down.
ALMOND MOELLEUX
60g Egg
23g Egg yolk 84.2g Sugar 50.9g Ground Almond 21.4g Flour 0.1g Vanilla Powder 50g Melted Butter 30g Egg White 30g Sugar
Whisk together the egg, egg yolk, sugar, ground almonds, flour and vanilla powder in a mixing bowl.
At the same time, whisk together egg white and sugar and form a meringue.
Fold in the first mixture into the meringue. Lastly add in melted butter.
Bake at 160 degree Celsius in a 20cm x 20 cm square ring for 10-15 minutes.
PINK GARDEN TEA MOUSSE
235g Milk
8g Pink Garden Tea 4.8g Gelatine
223g Opalys White Chocolate 240g Whipped Cream
Bring milk and tea to a boil. Set aside for 30 mins to allow the tea to fully infuse.
Sieve out the tea and reboil the milk. Add into gelatine and white chocolate.
Add in whipped cream and fold together.
Spread the strawberry confit onto the almond moelleux and set in the freezer.
Pipe mousse into desired mould and cut the almond moelleux into the shape of the mould.
Place in freezer for half a day.
Spray with colour using a spray gun.