Strawberry Mascarpone Cheesecake and Strawberry Gelée - The Perfect Puree of Napa Valley
Strawberry Gelée: • 500 g. The Perfect Purée Strawberry Puree, thawed • 100 g. water • 50 g. sugar • 4 g. Kappa Carrageenan Method: 1. Boil the purée and water,
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- Fine-mesh sieve
- Hand mixer
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- Half-cylinder mold
- Acetate sheet
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- Baking sheet
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- Plate
Ingredients
- 500 g. The Perfect Purée Strawberry Puree, thawed
- 100 g. water
- 50 g. sugar
- 4 g. Kappa Carrageenan
- 500 g. milk
- 180 g. egg yolks
- 100 g. sugar
- 12 g. gelatin, bloomed
- 160 g. PreGel 5-Star Chef Pastry Select Pistachio Superior Paste
- 25 g. honey
- 550 g. whipped cream
- 100 g. The Perfect Purée Strawberry Puree, thawed
- 10 g. PreGel 5-Star Chef Strawberry Compound
- 400 g. mascarpone
- 150 g. egg yolks
- 150 g. sugar
- 100 g. egg whites
- 85 g. sugar
- 40 g. cake flour
- 40 g. corn starch, sifted with the cake flour
- Cacao Barry Dark chocolate, tempered
- Cacao Barry Milk chocolate, tempered
- Cacao Barry White chocolate, tempered
- Gold leaf
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