Valentine’s Day recipe : Vanilla and strawberry dessert
Happy Valentine’s Day !
The Chef and the Ateliers students have crafted an amazing dessert for Valentine’s Day with vanilla and red berries.
Preparation time : 1 hour+ refrigeration
- 1 x 8 cm diameter round pastry cutter
- 1 15 x 15cm square mold
- 1 cooking thermometer
- 1 ice-cream machine
- 100 g butter at room temperature
- 1 pinch fine grain salt
- 1 pinch « fleur de sel » salt
- 35 g icing sugar
- ¼ egg yolk
- 90 g flour
- 20 g of cornstarch
- 1 pinch baking powder
Vanilla Panna cotta
- 2 gelatin leaves (4 g)
- 190 g cream 35% fat
- 1 vanilla pod, grated
- 35 g sugar
- 60 g plain yogurt
- 30 g butter
- 120 g milk
- 30 g flour
- 30 g sugar
- 1 egg
- Red food coloring
- 400 g strawberries
- 70 g sugar
- 75 g water
- 40 g sugar
- 170 g raspberry purée
- 125 g strawberries
- Prepare the Brittany Shortbread
In a bowl, gradually mix the ingredients following the order using a wooden spatula. Work on the dough with your fingers to create fine breadcrumbs. Then, crush the dough using the palm of your hand. Once the dough is smooth, refrigerate for 2 hours. Preheat the oven to 160°C. Roll out the dough to a thickness of 5 mm, and cut 2 disks with the cutter. Bake on backing sheet covered with a silicone sheet for 12 minutes.
- Prepare the vanilla panna cotta
Soak gelatin leaves in cold water to soften them. Pour the cream, vanilla and sugar in a pan and bring to the boil. Remove from the heat and add the plain yogurt and the softened gelatin leaves.
Mix with a blender. Lay the square on a baking sheet covered with silicone sheet, and pour the mixture into the square. Refrigerate for 6 hours.
- Prepare the red gavotte
In a pan over low heat, melt the butter in the milk, then pour onto the remaining ingredients and stir.
Refrigerate 6 hours. The day after, preheat the oven to 170°C. Pour the mixture onto a baking sheet covered with a silicone sheet and bake for approximatively 10 minutes. Remove immediately from the oven to give the gavotte the desired shape.
- Prepare the strawberry juice
Put the strawberries and sugar into a bowl and covered with cling film. Cook over a bain-marie until the cooking juice comes out in the bowl. Refrigerate the strawberry juice for 1 hour.
- Prepare the raspberry sorbet
Bring the water and sugar to the boil, pour immediately on raspberry purée. Refrigerate for 6 hours and churn in an ice-cream machine.
- Assembly the dessert
Cut the strawberries in small cubes. Put the Brittany shortbread on the plate and top with a panna cotta disk. Spoon strawberry cubes around the disk, and gently pour the strawberry juice on the strawberry cubes. Serve immediately.