Paprika Shapes

Composition:

Strawberry and pepper gelato
Partially salted almond and paprika wafer
Julienne of candied peppers

STRAWBERRY AND PEPPER GELATO

• water 280
• strawberry puree 273
• cooked pepper puree 173
• sugar 126
• maltodextrin 55
• glucose syrup 42 De 45
• dextrose 45
• neutral fruit stabilizer 3

Mix the neutral stabilizer into the sugar, add to water with the other sugars and heat to 82°C.
Cool and add the purees. Mix thoroughly.
Freeze in the batch freezer.
Place in a 0.5 cm frame and chill in the blast freezer.

• water 280
• strawberry puree 273
• cooked pepper puree 173
• sugar 114
• maltodextrin 55
• glucose syrup 42 De 45
• dextrose 25
• fruit base 50 35

PARTIALLY SALTED ALMOND AND PAPRIKA WAFER

• white almond flour 230
• sweet paprika 4
• sugar syrup 28 De 250

Combine ingredients, mix well to form a thick mass. Spread a thin layer
between two silicone mats and bake at 180°C valve open for 10 minutes.
Remove from the oven and cut into 5×4 cm rectangles. Cool.

JULIENNE OF CANDIED PEPPERS

• yellow and red peppers 250
• water 125
• sugar 125
• glucose 25

Bake the peppers in the oven and remove the peel. Boil the water and
sugar, add the peppers cut into julienne strips and return to a boil.
Add the glucose and boil again. Finally, cool and store.

Assembly and decoration

Take the frame with the gelato, remove the mold, and cut rectangular plates slightly smaller than the shape of the almond and paprika and chill in the blast freezer. Take the paprika wafer, overlay the rectangular piece of gelato, and top with another paprika wafer. Chill in blast freezer. Position the petit fours vertically and decorate with candied pepper julienne and caramelized almond.