“STRAWBERRY KISS” DESSERT

cooking

Vanilla sponge cake

• Separate egg whites and egg yolks.
• Whisk the egg whites, gradually mixing polydextrose into it, to peaks.
• Whisk GRANDPRO Cake margarine with allulose, gradually mixing the egg yolks into it.
• Fold the melted white chocolate and vanilla seeds into the yolk mixture and beat. The resulting mixture should be lush.
• Fold the flour into the yolk mixture and stir.
• Gradually fold the egg white mixture into the yolk one.
• Line a baking sheet with parchment paper and spread the batter over it in a 1 cm layer.
• Bake at 160 °C for 20–25 minutes.
• Test for doneness with a toothpick.
• Cool the finished sponge cake on a wire rack, wrap it in cling film and refrigerate for 2–6 hours. After stabilization, the sponge cake can be used.

Strawberry lime chutney

• Combine all the ingredients except strawberries in a saucepan, bring to a boil and cook until smooth.
• Chill to 45 °C.
• Add the diced strawberries.
• Let the chutney cool completely.

Meringue

• Whisk the egg whites with salt until foamy.
• Continue whipping, slowly fold polydextrose and complex sweetener into the mixture.
• Beat to stiff peaks.
• Pipe thin sticks of the meringue using a pastry bag or spread it over parchment paper in a 2–3 mm layer.
• Dry the meringue in the oven at 90 °C for 40–60 minutes.

Airy cream mousse

• Boil the milk.
• Pour the milk over the white chocolate.
• When the chocolate has melted, add the bloomed gelatin, vanilla, and GRANDPRO Cream margarine. Mix until smooth.
• Whip the cream to soft peaks.
• Mix the milk-chocolate mixture with the whipped cream in several steps.

Assembling and garnish

• Cut out round sponge cake slices.
• Pipe the cream mousse.
• Put the chutney on top.
• Garnish the dessert with the meringue straws, strawberry jelly hearts, and microgreens.