COMPOSITION • Strawberry and pepper gelato • Partially salted almond and paprika wafer • Julienne of candied peppers STRAWBERRY AND PEPPER GELATO INGREDIENTS • water 280 g • strawberry puree 273 g • cooked pepper puree 173 g • sugar 126 g • maltodextrin 55 g • glucose syrup 42 De 45 g • dextrose 45 g • neutral fruit stabilizer 3 g INSTRUCTIONS 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. INGREDIENTS • water 280 g • strawberry puree 273 g • cooked pepper puree 173 g • sugar 114 g • maltodextrin 55 g • glucose syrup 42 De 45 g • dextrose 25 g • fruit base 50 35 g PARTIALLY SALTED ALMOND AND PAPRIKA WAFER INGREDIENTS • white almond flour 230 g • sweet paprika 4 g • sugar syrup 28 De 250 g INSTRUCTIONS 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 5x4 cm rectangles. Cool. JULIENNE OF CANDIED PEPPERS INGREDIENTS • yellow and red peppers 250 g • water 125 g • sugar 125 g • glucose 25 g INSTRUCTIONS 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. 61
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