MINI CONES

MINI PINK CHOCOLATE CONES

INGREDIENTS

• tempered white chocolate 1000 g
• fat-soluble pink dye as needed

INSTRUCTIONS

Prepare small acetate paper cones 9 cm long. Pour the chocolate and flip. Let the chocolate crystallize and then remove the acetate. Store.

PEARLS OF PRALINED RED BERRIES

INGREDIENTS

• almond pralines 100 g
• crunchy puff pastries 50 g
• dehydrated red berries 30 g
• melted butter 10 g
• white chocolate (45°C) 25 g

INSTRUCTIONS

Chop up the red berries and add all the other ingredients in sequence. Use it later to fill the top of the chocolate cone. Place in the blast freezer.

VANILLA MASCARPONE CHANTILLY

INGREDIENTS

• mascarpone 125 g
• cream 350 g
• inverted sugar 25 g
• vanilla pod 1/2

INSTRUCTIONS

Combine all ingredients and mix them in the planetary mixer until you have a creamy, firm consistency.

STRAWBERRY GELATO

INGREDIENTS

• water 390 g
• strawberry pulp 988 g
• sugar 159 g
• neutral stabilizer 12 g
• inverted sugar 64 g
• glucose syrup 42 DE 142 g

INSTRUCTIONS

Mix the neutral stabilizer and sugar and pour into the water, add the other sugars and pasteurize. Add the strawberry pulp. Mix, freeze and then put the gelato in the blast freezer.

STRAWBERRY COULIS

INGREDIENTS

• strawberry pulp 525 g
• glucose syrup 145 g
• sugar 225 g
• lemon juice 30 g
• xanthan gum 3 g
• strawberry red water-soluble colouring as needed

INSTRUCTIONS

Mix the xanthan gum into the sugar, combine the fruit pulp with the glucose. Heat to 82°C and cool.

2) Chill the chocolate mini cones and then fill them with the 1 strawberry gelato.

2) With a spatula, add the pearls of pralined red berries to close the cone. Chill in the blast freezer and store in the freezer.