Frais'yeah
- By Charlotte Brown
- May 21, 2025
CHEF'S TIP: Remember to carefully line the ring with vanilla cream using an angled spatula, so that there are no gaps when you remove the ring.
STRAWBERRY CONFIT (MAKE THE DAY BEFORE)
INGREDIENTS:
1300 g strawberry purée
18 g pectin NH
130 g sugar
25 g lemon juice
PROCESS:
Heat the strawberry purée to 45°C, then add the dry ingredients and bring the mixture to 94°C. Add the lemon juice and boil for a few minutes. Keep chilled.
MADAGASCAN VANILLA GANACHE (MAKE THE DAY BEFORE)
INGREDIENTS:
1430 g 33% fat liquid cream
3 vanilla pods
6 sheets gelatin 200 blooms
360 g 33% white chocolate
PROCESS:
GENOA BREAD
INGREDIENTS:
390 g whole eggs
560 g egg yolks
265 g sugar
1120 g almond paste
13 g salt
200 g cornstarch
200 g rice flour
350 g ground almond
670 g egg whites
340 g sugar
265 g butter
PROCESS:
Place the eggs, egg yolks, 265 g sugar, almond paste and salt in the bowl of the beater. Blend with an immersion mixer and leave to rise. Mix the cornflour, rice flour and ground almond and store. Beat the egg whites until stiff and gradually add the 340 g sugar. Melt the butter at 50°C. Once the zabaglione is ready, add the dry ingredients first, then the meringue, and finally the butter. Bake on a tray in a convection oven at 180°C for 15 minutes. Cut out three sponge cakes using a 14 cm diameter ring and three using an 18 cm diameter ring.
VANILLA SYRUP
INGREDIENTS:
600 g water
300 g sugar
1 vanilla pod
PROCESS:
Bring the water, sugar and split and scraped vanilla pod to a boil, then soak each sponge cake in 200 g of syrup.
ASSEMBLY
INGREDIENTS:
1.5 kg whole fresh strawberries
PROCESS:
Place rhodoid in 18 cm diameter rings. Place an 18 cm sponge cake on top. Cut the strawberries in half lengthways and place around the ring. Whisk the vanilla ganache, pipe over the strawberries and line. Pipe the strawberry confit into the base and garnish using the halved strawberries. Add the vanilla ganache to the strawberries, then place the second 14 cm sponge cake on top. Finish with vanilla ganache and smooth.