Strawberry Hibiscus Dessert | Valrhona Chocolate
As needed Fresh strawberries Preparation: Make the almond whipped ganache and shortcrust pastry. Make the Genoa cake, then place 100g in 14cm rings. B
Ingredients
- 6g Gelatin powder 220 Bloom
- 30g Water for the gelatin
- 280g Almond drink
- 30g Glucose DE 35/40
- 110g OPALYS 33%
- 85g Cocoa butter
- 520g Heavy cream 36%
- 190g 70% Almond paste FROM PROVENCE
- 335 g Almond shortcrust pastry
- 290g 70% Almond paste FROM PROVENCE
- 280g Eggs
- 60g All-purpose flour
- 4g Baking powder
- 30g Clarified butter
- 74g Hibiscus flowers
- 740g Mineral water
- 630g Hibiscus flower infusion
- 75g Sugar
- 15g Gelatin powder 220 Bloom
- 75g Water for the gelatin
- 300g Almond shortcrust pastry
- 200g Crispy wheat flake cereal
- 300g Strawberry inspiration
- Fresh strawberries
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