Rozy Love
Rozy Love
A delicious Strawberry dessert tart using the gourmet La Rose Noire Strawberry Tarts
Ingredients
Diplomate Vanilla Cream
- 270 grams Milk
- 2 pieces Vanilla Pods
- 40 grams Egg Yolk
- 55 grams Sugar
- 20 grams Custard Powder
- 5 grams Cake Powder
- 8 grams Butter
- 5 grams gelatin
- 200 grams cream
Strawberry Dehydrated
- 100 grams RaviFruit Strawberry Puree
- 50 grams Sugar
Rose Water Jelly
- 250 grams Strawberry Juice
- 3 grams Cortas Rose Water
- 2.5 grams Cuisine Tech Agar
Strawberry Juice
- 500 grams Frozen Strawberries
- 250 grams Water
- 90 grams Sugar
Instructions
Diplomate Vanilla Cream
- Whip the cream. Heat the milk with the vanilla. Whisk the egg yolk with the sugar and add the starch. Pour the milk in the egg mix and put it back in the pan then bring to a boil and fold in the butter. Add the soaked gelatin. Then cool down to 25°c and fold in the whipped cream.
Strawberry Dehydrated
- Cook the strawberry puree with the sugar to a boil. Spread on silicon mat and dry on dehydrator for 2 days. Cut in small pieces.
Rose Water Jelly
- Heat the strawberry juice with the rose water. Pour the agar and bring to a boil while mixing well. Pour the jelly on the transfer sheet at 5 mm thick.
Strawberry Juice
- Cook in a bain-marie till well cooked. Strain out the juice with cheese clothes.
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